Butternut Squash + Ricotta Toast with Crispy Prosciutto and Balsamic Glaze

This is basically autumn on toast! Crispy grilled sourdough bread is topped with creamy ricotta, roasted squash, shallots, thyme, crispy prosciutto and a drizzle of balsamic glaze.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190C or 375F.

Step 2

Peel and slice the butternut squash in half. Scoop out all seeds. Cut 1/4 of the squash into thin half moon/crescent shapes. You should have about 12 of them. Place onto a large baking tray and coat lightly with a little olive oil, salt and pepper.

Step 3

Slice the shallot and place in a little pile on the same tray as the squash. Drizzle with a little olive oil and season with salt and pepper.

Step 4

Place the slice of prosciutto onto the same baking tray. Put tray into oven and bake for about 15 minutes. The shallots and prosciutto should be finished at this point - remove them from the tray. Place tray back into oven for another 10 minutes to let the squash finish cooking. It should be soft and starting to go a little brown around the edges. Remove from oven.

Step 5

While the squash finishes roasting, grill your slice of sourdough bread in a frying pan with a bit of olive oil. Cook over a medium high heat until the bread is golden and crispy on both sides. Of course you may use a toaster instead if you prefer!

Step 6

Top the toast with the ricotta cheese, a drizzle of olive oil, flaky sea salt, pepper and the leaves from 1-2 sprigs of thyme. Pile the roasted shallots on top of the cheese.

Step 7

Layer your squash so the half moons are all facing the same direction and overlap each other slightly - it just looks pretty this way, but you can really just place it on top of the toast any way you'd like.

Step 8

Crumble up the crispy roasted prosciutto on top of the squash and sprinkle on a little more fresh thyme. Drizzle with a little aged balsamic to finish. Enjoy!