Ingredients
Scale
- 2 Cups Diced Butternut Squash
- 1 Cup Diced Apples
- 2 Tbsp Coconut Oil
- 2 Tbsp Extra Virgin Olive Oil Optional
- 1/2 Tsp Ground Cinnamon
- 1/2 tsp pumpkin pie spice
- 1 Tsp Salt
- 1 Cup Ricotta Cheese **See post for substitutes.
- 2 Tbsp Balsamic Glaze For homemade (use 1/4 cup brown sugar and 1/4 cup balsamic)
Balsamic Glaze
- 1/2 Cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
Instructions
- Preheat the oven to 425° F.
- Toss the butternut squash and apples with 2 tbsp coconut oil, ground cinnamon, pumpkin pie spice and ½ tsp salt.
- Place in an even layer on a baking sheet and into the oven for 15 minutes.
- While the squash and apples are roasting, brush the sliced bread with 2 tbsp EVOO, set aside. This step is optional. I popped my bread in the oven without any oil, but that’s just my personal preference.
- Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
- Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
- Drizzle with the balsamic glaze.
Balsamic Glaze
- Add 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.