Butternut & Ricotta Bruschetta
Uncooked butternut squash
12 oz, peeled and cubed
1 medium clove(s), halved
5 oz, cut into 16 slices, toasted
Part-skim ricotta cheese
Crushed red pepper flakes
2 Tbsp, chopped
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- 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.
- 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.
- Serving size: 1 bruschetta