Butternut Squash and Ricotta Bruschetta

Last weekend, our awesome neighbors invited us over to watch the equally awesome Mr. Ricky Gervais host the Golden Globes. In honor of this Golden celebration, I made a golden appetizer. I really like the small kick of the jalepeno, combined with the savory of the garlic, the sweet of the honey and squash, the creaminess of the Ricotta and the saltiness of the Parmesan. It's like a perfectly balanced cocktail, but in appetizer form!

Butternut Squash and Ricotta Bruschetta

Ingredients:

1 Cup of 1/2" Cubes of Butternut Squash
4 Cloves of Garlic, 3 Cloves Minced and 1 Clove Reserved
1 Jalepeno, Minced
2 Tablespoons of Olive Oil
1 Teaspoon of Honey
1/4 Teaspoon of Salt
1 Cup Ricotta Cheese
1 Baguette
Parmesan Shavings for Topping

Cooking:

Pour your olive oil into a saute pan on medium heat. When the oil starts to wave, add in the minced garlic and jalepenos. Saute for 30 seconds, then add in the butternut squash. Saute for approximately 10 minutes, until the squash is softened. Add in the honey and salt, stirring to coat evenly. Meanwhile, slice your baguette into 1/2" thick slices, place on a cookie sheet and broil in the oven to toast lightly. Once slightly brown, remove the pan from the oven and rub each piece of toast with the reserved garlic clove. Next, spread a layer of ricotta onto the baguette slices, then top with the warm squash, followed by a few shaves of Parmesan.