Butternut & Ricotta Bruschetta
2
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
16
Difficulty
Easy
Roasted butternut squash is boosted with honey and balsamic vinegar and roasted until sweet and lightly caramelized. The tender nuggets are the star in these ricotta-topped toasts. We love using convenient precut butternut squash to save prep time; if the cubes are larger than ½ to ¾ inch, cut them smaller so they’ll nestle easily into the ricotta.
Ingredients
Butternut squash
12 oz, peeled and cubed
Olive oil
1 tbsp(s)
Balsamic vinegar
1 tbsp(s)
Honey
1 tbsp(s)
Kosher salt
½ tsp(s)
Garlic
1 clove(s), large, halved
French baguette bread
5 oz, cut into 16 slices, toasted
Part-skim ricotta cheese
¾ cup(s)
Crushed red pepper flakes
½ tsp(s)
Fresh parsley
2 tbsp(s), chopped