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Roasted Butternut Squash Bruschetta

Melanie Bauer
  • 80 minutes
  • Serves 24

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