Squash and ricotta toasts recipe

Ingredients

• 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
• 2 tablespoons olive oil
• Kosher salt and black pepper
• ½ cup balsamic vinegar
• 1 tablespoon honey
• 4 slices country bread, toasted
• ½ cup ricotta

1. Toss the squash with the oil; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast on a rimmed baking sheet at 450°F, tossing once, until tender, 16 to 18 minutes.
2. Cook the vinegar and honey in a small saucepan over medium heat, stirring occasionally, until syrupy, 8 to 10 minutes; let cool.
3. Top the bread slices with the ricotta and squash. Drizzle with the syrup.