Photo of Butternut & Ricotta Bruschetta by WW

Butternut & Ricotta Bruschetta

2
PersonalPoints™ per serving
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 clove(s)

1 medium 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