1 Delicata squash, seeded and cut into. 1/2 in moons
1 tablespoon fresh sage, chopped
1 1/2 cup ricotta
1/4 cup pomegranate arils
Salt & pepper to taste
Preparation
Step 1
Pre-heat oven to 375, and toast your bread slices
Step 2
Slice the delicata squash lengthwise through the middle. Scoop out all the seeds. Slice each half into 1/4 in slices.
Step 3
Toss sliced delicata squash with Arbosana extra virgin olive oil, cayanne pepper, red pepper flakes, and salt.
Step 4
Arrange sliced delicata squash on a baking sheet and roast until cooked though, about 20 minutes or until slightly browned.
Step 5
Finely chop sage leaves.
Step 6
Assemble the toast by spreading ricotta on toasted bread. Arrange a generous amount of squash on top of ricotta, sprinkle with chopped sage, and finish with Pomegranate arils and remaining olive oil.
Try It Yourself
White Truffle Dipping oil. Use this to add a burst of richness to your dishes!
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