Butternut Squash Toast

20250904 #breakfastdiary 1498, 23°C/rain Congratulations to #Golden on its 3rd week at #1 on the Billboard Hot 100 — nutty butternut squash roasted evenly in a pan (also golden), paired with salty halloumi seared in the same pan to boost its flavor, wrapped in nutty ricotta whipped with olive oil, and finished with honey. About 600kcal, Butternut Squash Sourdough Toast

- 2 slices sourdough - 1/2 butternut squash - 2T halloumi cheese - 2T ricotta cheese - olive oil - salt - pepper - herb powder - honey

1. Brush the sourdough with olive oil and toast both sides until crisp. 2. Peel the butternut squash, cut into medium dice, heat olive oil in a pan, add a pinch or two each of salt, pepper, and herbs, and roast until golden. 3. Cut the halloumi into similar-sized pieces and sear in an olive-oiled pan until golden. 4. Whip 2T ricotta cheese with 1T olive oil and a pinch each of salt and pepper. 5. Spread the whipped ricotta from step 4 on the sourdough from step 1, then top with the butternut squash from step 2 and the halloumi from step 3. Finish with honey today.