INGREDIENTS
1
butternut squash and seeds
1 tbsp
extra-virgin olive oil
1/4 tsp
canola oil
1/4 tsp
dried sage
24
slices ciabatta bread
1 1/2 cups
ricotta cheese
9 1/2 oz
Robert Rothschild Farm Balsamic Caramelized Onion Spread
1/2 cup
chopped fresh sage