Description
A festive and elegant appetizer featuring roasted butternut squash rounds topped with creamy ricotta, tart cranberries, and a crunchy pecan crumble.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons maple syrup
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange butternut squash rounds on a baking sheet, brush with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes until tender and lightly browned.
- In a small bowl, mix pecans, maple syrup, and cinnamon to form the crumble. Spread on a separate baking sheet and toast for 5-7 minutes until fragrant.
- Top each squash round with a dollop of ricotta, a sprinkle of cranberries, and a spoonful of the pecan crumble. Garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.