BUTTERNUT SQUASH, RICOTTA AND CAVIAR TOAST

BUTTERNUT SQUASH, RICOTTA AND CAVIAR TOAST
INGREDIENTS
3/4 cups whole-milk ricotta
Lemon zest, to taste (optional)
Pinch of salt
About 15 slices of toasted baguette (not too thick)
pound butternut squash, peeled, seeded, cut into small cubes (about 2 cups)
Oil for roasting (plus salt, to taste)
Plaza Royale Caviar (or other of your choice)
Chopped chives or fried sage, for garnish

DIRECTIONS
1. Mix together ricotta, zest (if using) and pinch of salt in a mixing bowl until combined. Taste the ricotta and adjust the seasoning as necessary.
2. Toss butternut squash with olive oil and salt. Arrange in a single layer on a rimmed baking sheet. Roast at 425, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
3. While the squash cools, toast baguette slices with preferred method - on frying pan with some oil, in the broiler or in a toaster oven.
4. Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the roasted butternut squash. Top with caviar and chives or sage. Enjoy!