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Fall Delicata Squash Toast

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  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: appetizer, lunch

Ingredients

Scale
  • 2 small delicata squash, cut into ½ rings, roasted
  • 1 tbsp olive oil
  • 1 cup whole milk ricotta
  • 8 slices sourdough bread, toasted
  • 4 tbsp pumpkin seeds
  • 4 tbsp pistachios, crushed
  • 4 tbsp dried fruit such as currants or chopped dried cherries
  • Fresh herbs (we used dill)
  • Maple syrup, for drizzling
  • Salt and pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut ends of delicata squash and then slice squash in half lengthwise. Scoop out seeds with a spoon. Thinly slice delicata squash and place them in a single layer on a parchment paper covered baking sheet. Drizzle with olive oil, salt and pepper.
  3. Bake squash at 400 degrees for 10 minutes, flip squash and roast for 10 additional minutes.
  4. Spread a layer of ricotta on toast. Layer on squash, seeds and dried fruit.
  5. Drizzle maple syrup.

Nutrition

  • Serving Size:
  • Calories: 247
  • Sugar: 6.8 g
  • Sodium: 267.1 mg
  • Fat: 10.3 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 31.5 g
  • Fiber: 2 g
  • Protein: 5.8 g
  • Cholesterol: 16.2 mg