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Our go to autumn recipe...
4 tbsp Olive Oil
Sage Leaves
1 1/2Â Large Butternut Squash
1 1/2Â cups Ricotta Cheese
1/3 cup 100% Maple Syrup
Sea Salt
Black Pepper
1 Loaf Italian Olive Bread
1/4 cup Balsamic Vinegar
Dried Beetroot
Dried Onion
Recipe
Preheat the oven to 180°C and heat a pan with 3 tbsp of olive oil.
Once hot add the sage leaves and fry until they’re crispy on both sides, then leave to drain on a paper towel.
Peel and cut the butternut squash into small cubes. Add to a large pan and cook for 12-15 minutes, occasionally stirring.
Cook until the butterut squash is caramelised and tender.
White the butternut squash is cooking, add the ricotta, 1 tbsp Olive oil and maple syrup to a bowl.
Whisk well to combine.
Once you have a smooth consistency, season with salt and pepper to taste.
Slice the bread and place them onto your AIRFRY tray and drizzle with a small amount of olive oil on both sides.
Toast for 5-10 minutes until golden but not too crisp.
Season the butternut squash well, then set aside to cool for a couple of minutes.
Gather the toast, ricotta, sage and butternut squash, ready to assemble.
Spread the whipped ricotta generously onto each piece of toast.
Top with the butternut squash and sage leaves.
To finish, season with flaky sea salt and pepper and drizzle with pomegranate molasses.
Optional: sprinkle some dried onion and dried beetroot for the perfect finish.
Enjoy!
