Ricotta pumpkin toast

Ingredients for 1 servings:

• 1 large butternut squash
• Olive oil, extra virgin
• ½ tsp chili flakes
• Salt
• 1 onion(s)
• 60 ml apple cider vinegar
• 60 ml maple syrup
• 1 baguette(s)
• 125 g ricotta
• 4 tsp mint, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Spicy finger food with pumpkin and ricotta

Preheat the oven to 230°C. Halve the pumpkin, peel it, and cut it into large cubes. Place them on a baking sheet lined with baking paper and drizzle with olive oil. Season with chili flakes and salt and bake for 15 minutes, until the pumpkin cubes start to brown. Meanwhile, halve the onion and slice it into rings. Sauté them in olive oil until they start to brown. Then add the apple cider vinegar and maple syrup and simmer for about 15 minutes until a thick mixture forms. Mix the baked pumpkin with the onion mixture, either in a bowl or on a baking sheet. To do this, mash the pumpkin with a fork and fold in the onion mixture. Pour olive oil onto a baking sheet and toss sliced ​​baguette in it. Bake for about 10 minutes, until browned and crispy. Spread the ricotta on the bread slices and top each with just under a tablespoon of the pumpkin mixture. Garnish with chopped mint. Any leftover pumpkin mixture can be diluted with a little water and used as a pasta sauce.