life is too short to not eat fancy toast. this (vegan) whipped butternut squash ricotta toast is actually very easy to make, & not to mention DELICIOUS! roasting the squash & garlic gives the ricotta that bit of charred-caramelized sweetness,, MWA
For the whipped roasted garlic butternut squash ricotta: Cut off the top of the head of garlic, drizzle with oil & season with salt & pepper. Cover loosely with tin foil & roast along with the squash for 40-45 min at 375 degrees. Once the squash & garlic are roasted, squeeze out the garlic cloves. Add to a food processor/blender along with the squash and rest of the ingredients (firm tofu, ACV/lemon juice, nutritional yeast, olive oil, miso paste, salt, cracked black pepper, optional thyme, sage, onion powder). Blend until everything is smooth & combined. Adjust taste by adding more lemon juice/acv, salt, or nutritional yeast if desired. Serve on some good bread & top with pepitas or pistachios.
For the chili oil pepitas: Toast the pepitas in a skillet, then add in the chili oil & toast for about another min.
For the fried sage & pistachios: Heat 1 tbsp olive oil in a pan, then add the sage. Let crisp up for about 3 min. Once sage is fried & crispy, add the chopped pistachios & let toast for another min.
