Ingredients:
For the Butternut Squash:
1 cup butternut squash, cubed in ½ inch pieces
1 tablespoon Basil Olive Oil
¼ tsp pepper
For the Basil Ricotta:
2 cups (8 oz) ricotta
½ cup basil, chopped
½ teaspoon Everyday Seasoned Salt
½ teaspoon pepper
1 tablespoon Basil Olive Oil
-1 large Baguette
-3 tablespoons Fig Balsamic Vinegar
Directions:
Preheat oven to 400 degrees and prepare a lined baking sheet. In a bowl toss squash with olive oil and pepper, spread out on baking sheet. Roast for 15 minutes, tossing half way. While squash is baking, slice baguettes in ½ inch thick slices, set aside. When squash is finished baking, remove from the sheet in allow to cool completely in a bowl. Lay baguette slices on the baking sheet and bake for 10 minutes, flipping halfway through. While slices are baking, in a mixing bowl, beat ricotta, basil, salt and pepper until smooth and fluffy, set aside. Remove baguettes from oven and allow to cool for a few minutes. Once slightly cooled, scoop about 2 tablespoons of ricotta mixture on top of bread. Layer with a few pieces of squash and drizzle with fig balsamic.