Candace Conley From 'The Girl Can Cook!' Shares A Recipe For Butternut Squash & Ricotta Bruschetta

Summer is usually a time full of cookouts and picnics, but with the heat, standing around a hot grill or stove is probably one of the last things anyone wants to do right now.

On Tuesday, Candace Conley with The Girl Can Cook shared a recipe for Butternut Squash and Ricotta Bruschetta.

Recipe:

Butternut Squash and Ricotta Bruschetta - Serves 6-8

1 lb butternut squash, peeled and diced

Olive oil

Kosher salt and freshly ground black pepper

2 tbsp unsalted butter

2 tbsp olive oil

½ tsp dried oregano

6 slices rustic country bread, toasted

1½ cups fresh ricotta

Directions:

Preheat the oven to 425 degrees.

Place the squash on a sheet pan, toss with salt and pepper then drizzle with olive oil. Spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once during roasting. Set aside.

Meanwhile, heat the butter and 2 tbsp. olive oil in a medium sauté pan. When the squash is tender, add it to the pan to caramelize with the dried oregano. Taste for salt and pepper.

To assemble the bruschetta, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm.