The perfect snack doesn't exist ... or does it?!
Yield: 6-8 Servings
Preheat oven to 400° F.
Place diced squash on a sheet pan and toss together with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20-30 minutes until beginning to brown and are tender. Set aside to cool.
Lower oven temperature to 350° F. Place sliced bread on a sheet pan, brush tops with remaining olive oil and bake for 8-10 minutes until toasted.
Season the ricotta with salt and pepper and spread on the toasted bread. Top with roasted squash, sage leaves and drizzle with honey.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan