Ricotta Toast with Cider-Braised Squash

thekitchn.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

1 small butternut squash (1 ½ pounds), or 1 ¼ pounds pre-cut cubes (about 5 cups)

1 large shallot

5 tablespoons unsalted butter, divided

1 ¼ teaspoons kosher salt

Freshly ground black pepper

1 cup apple cider or unfiltered apple juice

1 tablespoon packed dark brown sugar or maple syrup

1 tablespoon whole-grain mustard

1 tablespoon balsamic or apple cider vinegar

6 (1-inch thick) slices crusty bread

12 ounces whole-milk ricotta cheese (1 ½ cups)

Flaky sea salt, for serving

Directions at thekitchn.com

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