Butternut Squash on Toast from Food52

Courtesy of Food52.com

Avocado Toast just got “autumnalized!” We thought switching out mashed butternut squash for the avocado was a “Why didn’t I think of that?” move, and adding a slick of caramelized onion jam and a carpet of creamy ricotta cheese was sheer genius. This dish comes from Food 52 and can easily be the answer to your “What can I serve with soup?” dinner question.



Butternut Squash on Toast

  • One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
  • 1/2 teaspoon dried chile flakes, more to taste
  • Kosher salt, to taste
  • 1yellow onion, peeled, halved, and thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1large loaf of Pugliese, or smaller, thick slices country bread
  • 1heaping cup ricotta
  • Flaky salt, for finishing
  • 1/4 cup chopped mint

Read the rest of the recipe instructions here.

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