Butternut Squash Toast

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.

Sharing is caring!