Easy Roasted Butternut Squash Toast with Ricotta & Balsamic Glaze
Info
Ingredients
100g butternut squash, sliced thinly
1 tbsp Biona Organic Extra Virgin Olive Oil
½ tsp Biona Organic Pure Amber Maple Syrup
1 tsp fresh rosemary
65g ricotta (or plant-based alternative)
Handful of wild rocket, for serving
Handful of pumpkin seeds, for serving
Drizzle of Biona Organic Balsamic Glaze, for serving
Method
- Preheat the oven to 200/180°C fan, and prepare a baking tray with some parchment paper.
- In a large bowl, toss the butternut squash in olive oil, maple syrup and rosemary until fully coated. Spread the butternut squash evenly on the baking tray and place in the oven to roast for 25-30 mins or until tender and slightly crispy.
- Once the squash is roasted, remove it from the oven and let it cool.
- On a slice of rye bread, spread on the ricotta and top with a few pieces of squash. Finally, top with a handful of wild rocket, pumpkin seeds and a drizzle of balsamic glaze and enjoy!
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