Roast Butternut Squash Ricotta Toasts

This is the fall and winter version of my tomato ricotta toast and avocado ricotta toast. I can eat it for breakfast or lunch multiple times a week and not get sick of it. Serve it with a simple arugula or little gem salad with lemon vinaigrette to make it a more robust lunch or dinner, or with a French omelette or scrambled eggs for a delicious breakfast or brunch.

Ive also made these into little bit size crostini's for a party - they are a huge hit. Don't skimp on the balsamic glaze or the flaky Maldon salt, they both add a lot here. And spring for the good ricotta at the store. You can buy pre roasted / salted pepitas, in which case you don't need to bother toasting them like in the recipe, but if you have just regular plain pepitas it adds so much flavor and crunch to toast them in the oven while it's preheating to roast the squash!

Sub vegan ricotta to make this dish vegan, gluten free bread to make it gluten free.