Thanksgiving Butternut and Ricotta Toast Appetizer


If your family is anything like mine, they are HUNGRY and waiting for Thanksgiving dinner just isn’t going to happen without snacks and appetizers. That’s where this Butternut Squash and Ricotta Toast comes in. All the flavors of fall are combined and spread perfectly on top of a crispy slice of sourdough - I couldn’t love anything more!


  • 1 butternut cut in thin strips

  • 1 tub ricotta (16 oz)

  • ½ oz fresh sage

  • Salt and pepper to taste

  • 1 bag of fresh Kale

  • Balsamic Vinegar

  • Olive Oil


Slice butternut squash into long, thin strips, toss in olive oil, salt and pepper and roast at 425 degrees for 20 minutes. Toss kale in olive oil, balsamic, salt and pepper and roast until crispy - 425 degrees for 8 minutes. As your veggies roast, roughly chop the fresh sage and mix into the ricotta. Add salt and pepper to taste to the ricotta mixture. Lightly drizzle olive oil on sourdough slices and toast in the oven until slightly toasted. Finally, spread ricotta mixture on toast, top with a layer of butternut squash strips and add a handful of the crispy kale. Repeat this process for each slice of toast. So simple that you could put the kiddos to work in the kitchen to help with this recipe! Enjoy and Happy Thanksgiving!