Butternut Squash Toast with Ricotta

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 5 min
  • Yield: 4 slices of toast


  1. Peel and cut 1/2 small butternut squash into wedges; toss with olive oil and 1 teaspoon each crushed coriander seeds and kosher salt. Bake on a preheated baking sheet at 425 degrees F until tender, 25 to 30 minutes. Spread ricotta on 4 slices multigrain toast. Top with the squash. Drizzle with honey and sprinkle with pepitas, mint and salt.