Ingredients

The following ingredients have 8 Servings
  • 2 cups butternut squash (diced )
  • 1 cup apples (diced)
  • 6 tbsp olive oil (divided)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tsp kosher salt (divided)
  • 1 tsp black pepper (divided)
  • 8 slices french bread
  • 1 cup ricotta cheese
  • 4 cloves garlic (minced)
  • 8 fresh sage leaves (chopped)
  • 2 tbsp balsamic reduction

Instruction

  • Preheat the oven to 425° F.
  • Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp black pepper.
  • Place in an even layer on a baking sheet and into the oven for 15 minutes.
  • While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.
  • Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.
  • In a small skillet, add the remaining 2 tbsp olive oil over medium high heat.
  • Add the garlic and sage leaves, saute for 1-2 minutes.
  • Remove from the heat and toss with the squash and apples when they come out of the oven.
  • Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
  • Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
  • Drizzle with the balsamic reduction.