Ingredients
250 ml (1 cup) cooked butternut squash (or sweet potato, pumpkin, or acorn squash)
30 ml (2 tbsp) maple syrup + extra for garnish
2 ml (½ tsp) pumpkin pie spice (or 2 ml cinnamon + 1 ml each of nutmeg and ginger)
4 slices of Gourmet Seeds bread
250 ml (1 cup) ricotta
A pinch of fleur de sel
15 ml (1 tbsp) pumpkin seeds
15 ml (1 tbsp) sunflower seeds
Preparation
- Blend the cooked squash with maple syrup and spices using a hand blender.
- Toast the bread slices.
- Spread ricotta on the toast, followed by the squash purée.
- Sprinkle with fleur de sel, pumpkin, and sunflower seeds.
- Drizzle with maple syrup and serve.
To cook squash or sweet potato quickly, cut in half, scoop out the centre, and place cut side down on a plate. Microwave for about 10 minutes or until tender. Scoop out the flesh with a spoon and mash or blend for a smoother texture.