- 2 cups Butternut Squash, diced
- 1 cup Apples, diced
- 5 tbsp Olive Oil
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Allspice
- ¼ tsp Ground Cloves
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ Dave's Crusty Parisian Bread, sliced
- 1 cup Skim Milk Ricotta Cheese
- 4 cloves Garlic, minced
- 8 Sage Leaves, chopped
- Drizzle of Balsamic Reduction for Garnish
Method of Preparation
Preheat the oven to 400°F.
Toss the diced butternut squash and apples with 2 tbsp olive oil and spices.
Place on a baking sheet and roast for 10-15 minutes.
While the squash and apples are roasting, brush the sliced bread with 1 tbsp olive oil. Set aside.
Add 2 tbsp olive oil to a small fry pan over medium high heat.
Add the garlic and chopped sage leaves and sauté for 1-2 minutes. Remove from heat.
When the butternut squash and apples are done roasting, remove from the oven and mix the garlic/sage mixture in.
Place the bread in the oven for 2-3 minutes, or until lightly toasted.
Top each slice with ricotta cheese.
Place a scoop of the squash and apple mix on each slice of bread.
Garnish with a drizzle of balsamic reduction.