The third of the birthday boy recipes…

Original recipe here. My modifications: Added a pesto, cut out the olive oil.

photo from original recipe. i forgot to take one

• 2 loves french bread
• 1 butternut squash
• sage, basil
• a handful of arugula
• 4 cloves garlic
• 2 oz walnuts or pesto
• a drizzle of olive oil
• 8 oz ricotta
• pecans for garnish

the method

1. Preheat oven to 450. Wrap butternut squash in foil and toss in the oven for 35-40 mins. You want it soft but not mushy.
2. While the squash is baking, make a pesto:
3.  My pesto recipe: Put the following in a blender or magic bullet: 2 handfuls of basil, sage, and arugula. Add walnuts and garlic. Add a drizzle of olive oil. Pulse until well blended. Thin with a little water. The pesto gets a little spicy from the arugula.
4. Cut the bread into thin slices. Spritz with a little olive oil. Put in the oven and bake until just golden.
5. Cool the butternut squash. Slice into thin 1-2″ pieces.
6. Top each piece of bread with a spoon of ricotta (spread), a spoon of pesto (spread), and a slice of butternut squash.
7. Put back in the oven on low (200) for a few more minutes. just to rewarm.
8. Add pecans to garnish. I actually candied the pecans I used by tossing them into a pan with a spoon of sugar and a little smidge of chilli powder. after a few mins, add in a little drizzle of water and cook until the water has been absorbed. nuts will cool crispy and sweet.