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Toast with Fresh Ricotta and Maple-Glazed Butternut Squash

by Arielle J on January 28, 2014

toast with ricotta and butternut squash brightened

Have you ever been to ABC Kitchen? If not, you MUST go and you must try “The Squash Toast”.

Or, just make yourself in the kitchen with this recipe below! I made it last weekend for brunch and it was so amazing, I really wish I made more! See my friends recaps here from brunch: and

P.S. I healthified Jean-Georges’ recipe a tad: cut down some of the ingredients and switched up the type of squash.

Maple-Glazed Butternut Squash Toast with Ricotta
– 1 loaf bread (of choice with hard crust), sliced thick
– 2 tbs coconut oil
– 1 tbs fresh maple syrup (or coconut palm sugar)
– 8 tbs Fresh Ricotta (preferably organic)
– 1 small Butternut Squash, diced
– chili flakes (optional)

*serves approx 8

1. Cut bread and toast lightly
2. Preheat oven to 450 degrees
3. Mix butternut squash with coconut oil, maple syrup and sea salt.
4. Add to baking dish and bake for approx 20 min until squash is super soft
5. Spread dollop of ricotta onto toast (about 1 tbs per person)
6. Add squash on top evenly (about 1-2 tbs per person) and sprinkle some chili flakes on top.

Craving more butternut squash, try this Butternut Squash Fries recipe!

be fabulous. be healthy. be well.

be well,

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