Honeynut Squash Ricotta Toast

This recipe was our first use of honeynut squash, which we received as part of our CSA farmer's market box. Honeynut squash is similar to butternut squash, but on a smaller scale, with a sweet and creamy texture and a vibrant orange color. We thought this application really let the honeynut squash shine through as the main component of the dish, while combining it with ricotta to mellow some of the sweetness, and pepitas to add a needed crunch. Although not listed, a dash of cayenne pepper or hot sauce can also help to balance the flavor profile of this filling and delicious toast. Serve one toast as a side, or two for a meal.

A Vegetarian & Cooking original.

-1 honeynut squash
-4-6 tablespoons ricotta cheese
-4 slices pumpernickel bread, toasted
-2 tablespoons roasted pepitas
-Salt and pepper, to taste

Preheat oven to 400 degrees. The honeynut squash will roast similar to the larger butternut squash. Cut the honeynut squash into equal halves and scoop out the seeded portion. Spray both halves with cooking spray, sprinkle with salt and roast, cut side down, for about 25 minutes. Let cool slightly before handling.

The honeynut squash should be easy to scoop out from the peel; distribute evenly on the toasted pumpernickel bread. Season with black pepper to taste, then add 1 to 1 1/2 tablespoons ricotta cheese. Top each with 1/2 tablespoon roasted pepitas, and serve. 


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