Ingredients
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Slices of rustic bread or baguette, toasted
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½ cup ricotta
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1 tablespoon McEvoy Ranch Organic Extra Virgin Olive Oil
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¼ white onion, finely chopped
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1 cup finely cubed butternut squashed
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¼ teaspoon pumpkin pie spice
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Thyme sprigs
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McEvoy Ranch Organic Ginger Turmeric Olive Oil
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Salt and pepper, to taste
Instructions
Heat the McEvoy Ranch Organic Extra Virgin Olive Oil in a frying pan over medium heat.
Add 1/4 white onion, and cook until translucent.
Add 1 cup cubed butternut squash, a dash of pumpkin pie spice, and a sprinkling of salt, tossing with the white onion and cooking over medium heat for about 2 minutes, or until the mixture and spices begin to caramelize.
Cover, turn the heat down to low, and cook until the squash is tender.
Spread ricotta over the toasted slices of bread, then top with the squash mixture.
Finish with a drizzle of McEvoy Ranch Organic Ginger Turmeric Olive Oil, freshly milled pepper, and sprigs of thyme.
