Name: Butternut Squash Ricotta Toast
Ingredients: 10 oz diced Butternut Squash; 2 peeled and diced Apples (I use McIntosh); 1/4 cup Maple Syrup; 1/4 cup Apple Cider Vinegar; 2 Tablespoon Apple Juice; Ricotta Cheese; 1 Leek (cut the green part off and slice up the white part only); Butter; Sourdough Bread

Butternut Squash Ricotta Toast

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Author: Brooklynn Mayolo

Ingredients

Scale

10 oz diced Butternut Squash
2 peeled and diced Apples (I use McIntosh)
1/4 cup Maple Syrup
1/4 cup Apple Cider Vinegar
2 Tablespoon Apple Juice
Ricotta Cheese
1 Leek (cut the green part off and slice up the white part only)
Butter
Sourdough Bread

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Instructions

Cook Butternut Squash, Apples, syrup, vinegar, and juice in a small saucepan over medium heat. Allow the squash and apples to fall apart and mash them together.
In a small sauté pan, melt butter and sauté leek until caramelized.
Toast the bread, spread with Ricotta Cheese, top with butternut mixture, and top with caramelized leeks.

Find it online: https://www.apleasantpalate.com/butternut-squash-ricotta-toast/