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pumpkin-ricotta-toast-on-sourdough-with-butternut-squash-pumpkin-seeds-and-sage

Pumpkin Ricotta Toast

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 20 mins
Servings 4 -5 servings

Ingredients
  

Pumpkin honey ricotta:

  • 1 16 oz. container of whole-milk or part-skim ricotta cheese
  • 2 tbsp. LIBBY’S 100% Pure Pumpkin
  • 2 tbsp. honey + extra for drizzling on top
  • Juice of ½ lemon
  • Dash of pumpkin pie spice
  • ½ tsp. salt

Pumpkin ricotta toasts:

  • Pumpkin honey ricotta
  • 4 slices of sourdough
  • 1 ½ cup cubed butternut squash
  • cup pumpkin seeds
  • ¼ cup pine nuts
  • 2 tsp. olive oil
  • small bunch of fresh sage leaves

Instructions
 

  • Preheat the oven to 400 degrees F and place cubed ricotta on a baking sheet. Roast with a splash of olive oil and salt for 15 minutes until tender.
  • To make the pumpkin honey ricotta, use a cheesecloth to gently remove excess liquid from the ricotta cheese.
  • In the bowl of a food processor add the ricotta cheese, pumpkin puree, honey, lemon, pumpkin pie spice and salt. Pulse for 25-30 seconds max until mixture is completely combined and smooth.** Transfer to a bowl and set aside.
  • In a small saucepan lightly toast the pumpkin seeds and pine nuts. Once they become fragrant and slightly golden they are done. Remove from pan and set side.
  • Next, add olive oil to the pan and toast the sage until dark green and crispy, careful not to burn. Remove from heat and set aside.
  • Finally add the roasted butternut squash to the pan and saute until the edges are toasted on one side.
  • To assemble the toasts, toast sourdough slices in a toaster or cast iron pan and top with 2-3 tbsp. pumpkin honey ricotta, toasted butternut squash, pumpkin seeds, pine nuts and crispy sage. Drizzle with additional honey and enjoy!

Notes

**Because we want the texture of the ricotta to be really smooth and whipped like it's important not to over process the mixture once you've combined everything into a food processor. Just a couple of pulses will do the trick!
Pumpkin honey ricotta can be kept covered in the fridge for up to 3 days.
Keyword pumpkin ricotta toast; pumpkin toast; squash toast