Toppings with a twist
Prep Cook Makes 10 min 55 min 4 large toasts
700g butternut squash, cored, peeled and cut lengthways into thick wedges
1 tsp Turkish chilli flakes 10g fresh sage leaves Salt and black pepper Olive oil
4 slices sourdough 1 garlic clove, peeled 250g ricotta
40g hazelnuts, toasted and roughly crushed
Heat the oven to 200C (180C fan)/gas 6 and roast the squash in a tray with the chilli flakes, sage, some salt and pepper and a drizzle of olive oil for around 50 minutes, until soft and slightly caramelised at the edges.
Brush the sliced sourdough with a little olive oil, then griddle or fry in a pan on both sides until golden. Rub the toast all over with the garlic clove.
Season the ricotta with some salt and plenty of black pepper, and spread generously on the warm toast.
Arrange slices of the squash on top, then finish with the toasted hazelnuts, crisp sage leaves from the roasting tray and a drizzle of good olive oil.