Roasted butternut squash and apples tossed in delicious spices, layered over ricotta & drizzled with a balsamic glaze - you'll think you died & went to heaven!
Ingredients
2 cup
Butternut squash
(peeled, diced)
1 cup
Apple
(diced)
2 tbsp
Coconut oil
(melted/liquid state)
1/2 tsp
Cinnamon
(Ground)
1/2 tsp
Pumpkin pie spice
1/2 tsp
Salt
1/2 cup
Balsamic vinegar
(Balsamic)
2 tbsp packed
Brown sugar
1 baguette
Baguette, whole grain
(sliced)
1 cup
Ricotta cheese, whole milk
(cottage or goat cheese works too)
Instructions
Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
Toss the butternut squash and apples with the coconut oil, cinnamon, pumpkin pie spice, and salt.
Place an even layer on the baking sheet and roast in the oven for 15 minutes.
Meanwhile, prepare the balsamic glaze.
Add the balsamic vinegar and brown sugar to a small saucepan & set over medium heat.
Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes.
Remove from the heat and set aside to cool before serving.
During the last 4-5 minutes of cooking time (or after the squash and apples have finished roasting) place the baguette slices onto a separate baking sheet and toast in the oven until done to your liking.
Remove the baguette slices from the oven and place them on a serving tray. Top each slice with the ricotta cheese, then the roasted squash and apple mix, and finish with a drizzle with the balsamic glaze.
Notes:
Tips:
Vegan and dairy-free: Swap the Ricotta for dairy-free cheese.
Gluten-free: Serve on gluten-free bread or crackers.
Leftover squash and apples can be later used in yogurt bowls for breakfast. Combine Greek yogurt with the squash and apple mixture, peanut butter, apple slices, and some pumpkin pie spice for a filling morning bowl!
