1/4 cup pureed butternut squash
2 tablespoons fresh ricotta
1 teaspoon fresh lemon juice
1 teaspoon grated parmesan cheese
1 teaspoon minced scallion white
Salt and black pepper
6 slices whole wheat baguette toast brushed with olive oil and rubbed with garlic
Small handful baby arugula leaves, for garnish
Minced scallion green, for garnish
In a bowl, combine the squash, ricotta, lemon, parmesan and scallion white. Season with salt and pepper and spread the mixture on the toasts. Scatter with arugula leaves and garnish with the scallion green.
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