Packed full of flavor, this toast has natural sweetness coming from the squash, all enhanced by a hint of maple syrup and soft, caramelized onions. The creamy ricotta hiding underneath adds a rich, milky flavor, with the mint brightening it all up, gathering a nice solid crunch and kick of black pepper from the cheddar granola.
I've been making this butternut squash toast for a few years now. It's so simple that you honestly don't even need the recipe!
Just some tips and tricks:
1. Start with a solid foundation - a good toast starts with the bread! If available to you, try getting a sourdough made of local, organic grains. Here, I used a seeded sourdough from Nick + Sons bakery out of Williamsburg, Brooklyn.
I like to slice mine up a little bit on the thicker side, about 1 inch - it grabs the sponginess of the sourdough while leaving you with a crisp exterior that won't get soggy under the toppings.
Try to avoid sliced bread that's been sitting on the shelf at the grocery store - often, these breads are filled with dough conditioners and preservatives that don't add much to the flavor or nutritional profile. But if it's what's available to you, by all means, don't let it stop you from making this recipe!
2. Get quality ingredients. Toast is so simple that you want each ingredient to be as fresh as possible. For the ricotta, I went to my local cheese shop to get house-made ricotta made from local, whole milk. Other than that, I love Bellwether Farms ricotta, which can be found in retailers like Whole Foods.
3. Balance out the flavors and textures. In this toast, you get a bit of the crunch from the toast, savory granola, and a sprinkling of flakey sea salt. Whenever I make toast, I like having some creaminess come from mashed root vegetables, a smooth, spreadable cheese, avocado, almond butter, banana, yogurt, etc. With any sort of fat or creamy texture, I balance it out by adding brightness through fresh herbs like mint or basil, or in lemon juice or honey vinegar.
- Sourdough, sliced about 1" thick
- 1 butternut squash, peeled and cubed
- 1 onion, sliced thin
- 1 tsp chili flakes
- 3 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 1/4 cup cooking oil of choice (I use avocado)
- Extra virgin olive oil
- Flakey sea salt
- Black pepper
- bumble & butter Aged Cheddar Granola
- Fresh mint
Preheat the oven to 400 degrees. Toss the cubed butternut squash, sliced onion, chili flakes, apple cider vinegar, maple syrup, and your cooking oil of choice onto a sheet pan. Season with salt and pepper. Roast until the onions have caramelized, and the butternut squash is soft, about 15-20 min.
When finished, mash the squash and onions with a fork.
To serve, toast the slices of sourdough, then spread a generous amount of ricotta, and top with mashed squash and onion mixture. Garnish with flakey sea salt, mint, and cheddar granola, with a slight drizzle of extra virgin olive oil to finish. Enjoy!
When my cheddar granola comes and I purchase the other ingredients i will for sure make this Butternut squash toast.