Photo of Butternut & Ricotta Bruschetta by WW

Butternut & Ricotta Bruschetta

Points® value
Total Time
40 min
15 min
25 min
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.


Butternut squash

12 oz, peeled and cubed

Olive oil

1 tbsp(s)

Balsamic vinegar

1 tbsp(s)


1 tbsp(s)

Kosher salt

½ tsp(s)


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


  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. In a medium bowl, toss together the squash, oil, vinegar, honey, and salt. Arrange the squash mixture in a single layer on the prepared pan. Bake until lightly browned and tender, 20 to 25 minutes, stirring after 12 minutes.
  3. Rub the cut sides of the garlic halves over the toasted baguette. Spread about 2 tsp of ricotta over each toast. Top evenly with the squash. Sprinkle with the pepper flakes and parsley.
  4. Serving size: 1 bruschetta