Butternut & Ricotta Bruschetta
2
Points®
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
Uncooked butternut squash
12 oz, peeled and cubed
Olive oil
1 Tbsp
Balsamic vinegar
1 Tbsp
Honey
1 Tbsp
Kosher salt
½ tsp
Garlic
1 clove(s), halved
French baguette
5 oz, cut into 16 slices, toasted
Part skim ricotta cheese
¾ cup(s)
Crushed red pepper flakes
½ tsp
Fresh parsley
2 Tbsp, chopped
Instructions
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
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