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Roasted Squash and Ricotta

Roasted Squash and Ricotta Toasts

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Pound of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a tsp

1 Teaspoon Garam Masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a sized medium mixing bowl. Add the garam masala or curry powder, a tablespoon olive oil, maple syrup and a teaspoon salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Put the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a teaspoon of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

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