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Bruléed Butternut Squash Toasts with Whipped Ricotta

Creamy and light whipped whole milk ricotta cheese is spread over olive oil-dipped and oven broiled halved slices of crusty French bread and topped with mashed roasted nutty butternut squash. It’s finished off with a sprinkle of Domino® Granulated Sugar Easy baking Tub
and torched using a kitchen torch until the sugar bubbles and caramelizes into a brûléed crust over the toasts. This holiday appetizer recipe is vegetarian (and can be made gluten free by swapping the bread for gluten free bread or using rice crackers instead). It can also easily be prepped in advance for easy last minute assembly and serving before guests arrive. 

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Ingredients

  • 3 cups Diced, cubed butternut squash

  • 8 tablespoons Extra-virgin olive oil, divided
  • as needed Kosher salt
  • as needed Freshly ground black pepper
  • ½ teaspoon Ground cinnamon
  • 1 cup Whole milk ricotta cheese, drained
  • 1 Loaf French bread, cut into ½” thick slices
  • 1/3 cup Domino® Granulated Sugar Easy baking Tub

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Instructions
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Prep Time: 15 minutes / Cook Time: 30 minutes / Yields: serves 6

Step by Step Instructions:

Step 1

Heat oven to 400ºF (200ºC). Toss the butternut squash in 2 tablespoons of the olive oil and season with salt and pepper.

Step 2

Spread in an even single layer on a baking sheet and roast until tender, about 20 minutes.  

Step 3

Add the roasted squash to a bowl with the cinnamon and mash using a fork.

Step 4

Add the ricotta to the bowl of a food processor fitted with the blade attachment and pulse until smooth, about 1 minute.

Step 5

Heat oven to broil. Dip the slices of bread in the remaining olive oil and arrange oil-side up on a baking sheet. Broil until golden brown.

Step 6

Arrange the bread on a serving platter. Spread whipped ricotta on each and follow with a drop of the butternut squash.

Step 7

Sprinkle the toasts with the sugar and use a kitchen torch to evenly caramelize the sugar. Serve immediately.

Additional Tips:

If you don’t have a kitchen torch you can sprinkle the sugar over the toasts and set the oven rack in the top ¼ of the oven and broil them until the sugar caramelizes.

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Meet the Chef: Kylie Mazon-Chambers

Meet the Chef:

Kylie Mazon-Chambers

@cookingwithcocktailrings

Cooking with Cocktail Rings was founded by Kylie Mazon-Chambers in 2015. After creating an Instagram account to post photos of all of her food, she realized everyone was also interested in her recipes. Through a series of trial and error, Cooking with Cocktail Rings was born.
                                               
Kylie is a writer, cook, and photographer. Kylie’s world has always revolved around food! While she is not a classically trained chef, she makes every effort to teach herself new methods and styles of cooking. To Kylie, cooking is cathartic - it doesn’t have to be perfect, and there is plenty of room for experimentation.
                                               
Cooking with Cocktail Rings combines Kylie’s love of food, photography and travel to encourage people to cook their own food using her recipes. Her recipes reflect all types of cuisine and lifestyle choices - there is a little bit of everything for everyone. Best of all, you don’t have to be an expert cook to recreate the recipes she posts - it’s her writing that will guide and teach you to become a better cook.