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Sautéed Butternut Squash with Cinnamon, Honey and Chili

Sautéed Butternut Squash

Easy sautéed butternut squash with cinnamon, honey and chili... piled on top of toasted sourdough ricotta toast.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Snack
Cuisine American
Servings 1

Ingredients
  

  • 2 Tbsp olive oil
  • 2 cups butternut squash cut into 1/2” cubes
  • 1 Tbsp butter
  • 2 tsp honey plus more for serving
  • 2 tsp apple cider vinegar
  • 1/4 tsp cinnamon
  • 2 slices sourdough bread
  • 1/2 cup ricotta cheese
  • 1/4 tsp red pepper flakes

Instructions
 

  • Heat the olive oil in a skillet over medium heat and add in the squash cubes.
  • Sauté until softened and browned, about 10 minutes.
  • Add in the butter and let cook 1-2 minutes.
  • Remove from heat and add the honey, cinnamon and apple cider vinegar. Season with salt.
  • Make the toast and top each piece with ricotta.
  • Pile the squash on top of the toast and sprinkle with the red pepper flakes. Drizzle with more honey.
Keyword cinnamon butternut squash, sauteed butternut squash
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