Ricotta and Butternut Squash Toasts
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sweet and spicy butternut squash isn't just great for side dishes: it makes a wonderful addition to vegetarian sandwiches that are delicious, healthy, and elegant. Spread ricotta on crispy toast, top with slices of baked pumpkin, drizzle with honey, sprinkle with mint and pumpkin seeds, and enjoy as a mid-day snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small butternut squash
- Honey
- Ricotta cheese
- Multigrain bread
- Flaked sea salt
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Recipes with similar ingredients: butternut squash, multigrain bread, ricotta cheese, honey, coriander, sea salt flakes, pumpkin seed, toasts, mint
Cooking the dish according to the recipe:
- Peel half a small butternut squash and cut into wedges; add olive oil and 1 teaspoon each of crushed coriander seeds and coarse salt. Bake on a preheated baking sheet at 425°F (220°C) until tender, 25-30 minutes.
- Spread ricotta on 4 slices of toasted multigrain bread. Top with pumpkin. Drizzle with honey and sprinkle with pumpkin seeds, mint, and salt.
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