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
- Preheat the oven to 400 degrees.
- 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.
- Bake squash at 400 degrees for 10 minutes, flip squash and roast for 10 additional minutes.
- Spread a layer of ricotta on toast. Layer on squash, seeds and dried fruit.
- 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