Butternut Squash Ricotta Toast
Recipe for BUTTERNUT SQUASH and RICOTTA TOAST first, Notes and Resources follow.


Adapted from The Happy Cook by Daphne Oz.

Makes 8 servings


1 lime
¼ cup extra-virgin olive oil, plus extra for serving
¼ cup pumpkin seeds (pepitas)
1¼ teaspoons kosher salt, plus a few pinches for the toast
1 yellow onion, minced
1¼ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks (about 4 cups)
Freshly cracked black pepper
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
8 slices (½-inch thick) country style bread
1 cup ricotta cheese or goat cheese
Flaky sea salt
1 tablespoon finely chopped chives or scallions [Sarah’s note: I also added fresh parsley]
1 Fresno or jalapeño pepper, thinly sliced (optional)


Grate the zest of the lime, then cut the lime into wedges.

In a medium non-stick skillet, heat 1 tablespoon of the olive oil over medium heat. Add the pumpkin seeds and cook, tossing often, until they brown, 2 to 3 minutes. Stir in the lime zest and the ¼ teaspoon of the kosher salt, cook for 15 seconds, and transfer to a plate.

Add 2 tablespoons of the oil to the skillet and increase the heat to medium-high. Add the onion and ½ of the kosher salt and cook, stirring often, until the onion begins to soften and brown, 3 to 4 minutes. Add the squash, the remaining ½ teaspoon kosher salt, and black pepper to taste. Reduce the heat to medium-low, cover, and cook, stirring often, until the squash is tender, about 20 minutes. Uncover, increase the heat to medium-high, and saute until the mixture starts to sizzle, 1 to 2 minutes.

Add the vinegar and maple syrup, bring to a simmer, and stir to glaze the squash and onions, Remove from the heat and use a fork or potato mashed to smash the mixture until it is semi-smooth.

Adjust an oven-rack so it is 3 to 4 inches from the heat source and pre-heat the broiler to high. Place the bread on a rimmed baking sheet and drizzle with the remaining tablespoon olive oil and season with a few pinches of kosher salt. Broil 2 to 3 minutes, until browned (watch the bread closely as broiler intensities vary).

Divide the smashed squash mixture among the toasts and squeeze a lime wedge over the squash. Dollop 2 tablespoons ricotta on top of each slice, then season with flaky sea salt and a drizzle of olive oil. Serve sprinkled with the chives, Fresno pepper (if using), and toasted pepitas.

Butternut Squash Ricotta Toast


  • This is the apple cider vinegar brand I use.
  • I use this almond milk ricotta brand on half the toasts to make them suitable for vegan.
  • Any and all other produce from local farmers’ markets or Whole Foods market.
  • I make a version of Butternut Squash Toast almost weekly from the moment butternut squash are in season, though I generally make the toasts with butternut squash that I have already roasted earlier in the week in large batches. A tangy component like goat cheese, feta, or even a thick, strained yogurt balances the sweetness of the Butternut Squash, and crunch from toasted nuts, seeds, or fried sage rounds out the toast.

Butternut Squash Ricotta Toast

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