Ricotta Toast with Delicata Squash
Ingredients
1 Delicata squash, seeded and cut into half inch rings
1 TBSP DB Classico Olive OIl
1 tbsp of fresh sage, chopped
1/4 cup walnuts, roughly chopped
1 1/2 cup ricotta
2 tbsp Cloister Honey
4 slices of sourdough bread, toasted
Cracked black pepper
¼ TSP fine sea salt, to taste
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DIRECTIONS
Roast the squash
Preheat the oven to 425.
Cut both ends off the squash. Cut it crosswise through the middle. Scoop out the seeds from each half. (I like using a serrated grapefruit spoon for my squash scooping).
Now slice the two halves into ½ inch rings.
Toss the rings in a bowl with 2 TSP of olive oil, 1/4 TSP of kosher salt and a few grinds of cracked black pepper.
Arrange the rings on a parchment lined baking sheet and roast in the preheated oven for 20 minutes, flipping halfway through. The squash should look browned and tender.
Toast the toppings
In a non stick pan over medium heat, lightly toast the sage and walnuts for a few minutes until fragrant.
Assemble the toasts
Distribute ricotta evenly on each slice of bread.
Arrange 2 slices of squash on each.
Sprinkle each with sage and walnuts.
Drizzle with honey and salt and pepper to taste.
