Spiced Butternut Squash, Whipped Ricotta, Honey and Crispy Sage Toasts
Seriously good thing to make when you have guests over. They are super simple to throw together without making a fuss in the kitchen.
Ingredients
Directions
- 1
Preheat the oven to 200 degrees fan setting.
- 2
Chop the squash into cm cubes and toss with the spices, olive oil, a pinch of salt and generous squeeze of honey.
- 3
Roast for 30-40 mins until cooked and caramelised in places.
- 4
Allow it to cool slightly.
- 5
Separate the sage leaves from the stems.
- 6
Cover the base of a frying pan with a layer of olive oil with one sage leaf over a medium/high heat.
- 7
When it sizzles add the rest of the sage and cook for 15 seconds.
- 8
Remove with a fork and drain on a kitchen towel lined plate to crisp up.
- 9
Whisk the ricotta with a pinch of salt till creamy.
- 10
Toast the sourdough, drizzle with olive oil and rub with the halved garlic clove as they come off the heat.
- 11
Spread the toasts with ricotta, top with butternut squash, a sage leaf, sea salt and another good squeeze of @hilltop_honey
