Author Notes
A few years back while visiting Boulder, CO I had an appetizer that I instantly fell in love with. I became obsessed and finally came up with something I enjoy as much as I did when I had my first taste. —JaxHouse
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Ingredients
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1
butternut squash
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1 tablespoon
Italian Seasoning Blend
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2 ounces
Olive Oil
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Salt and Pepper
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1 cup
Pesto
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2 cups
Ricotta Cheese
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1
whole-grain baguette
Directions
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Preheat oven to 400 degrees.
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Peel butternut squash and cut in small cubes.
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Toss squash in olive oil, season with salt and pepper and Italian seasoning.
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Roast squash for 30 minutes.
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While squash cools, slice baguette into 1/2 inch thick slices.
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Spread ricotta on each baguette slice, top with a few cubes of squash, drizzle on pesto.
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