Whipped Ricotta & Squash Toast

1: Preheat oven to 400°.

2: Cut squash in half lengthwise and scoop out the seeds.

3: Drizzle with olive oil and add salt.

4: Place flesh side down on a sheet tray and bake for 40-50 minutes.

5: Remove and allow the squash to cool to room temperature.

6: Scoop the soft inside of the squash into a mixer.

7: Add ricotta and a pinch of salt to the mixer.

8: Whip until totally incorporated.

9: Toast your bread.

10: Add the ricotta/squash mixture to a large freezer bag and cut a 1” hole at a corner.

11: Pipe the mixture onto the bread.

12: Finish with nutmeg and a little Maldon salt and enjoy!