Roast butternut & ricotta crostini
PersonalPoints™ per serving
Created by member Amanda Sanders for WW magazine, these are just perfect for parties. You can make the topping ahead of time, then just assemble on the day and you’re ready to go!
750 g, diced,
4 clove(s), unpeeled
White French Stick
1 baguette(s), large, Cut into 8 slices
3 tablespoons, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash in a small roasting tin, drizzle with the oil, season well, and toss to combine. Tuck the thyme and garlic under the squash and roast for 40 minutes or until tender.
- Put the bread on a baking tray and bake alongside the squash for the final 10 minutes of roasting time.
- Squeeze the flesh from the roasted garlic into a bowl, mash with a fork, then stir in the ricotta. Add most of the roasted squash and mash. Season, then stir in the parsley.
- Spread the ricotta mixture over the bread. Top half of the crostini with the remaining squash. Serve garnished with the extra parsley.
Make sure you tuck the herbs and garlic under the squash, as this will prevent them from burning.