Butternut squash & ricotta bruschettas from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 57) by Ina Garten

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Notes about this recipe

  • Susanbk on March 08, 2025

    Made this as an appetizer for Thanksgiving dinner. Absolutely delicious. A definite crowd pleaser.

  • anya_sf on September 10, 2020

    I had a large squash, so I roasted it all and ended up adding some extra to the onions - otherwise it was more of an onion topping. Flavor was really delicious on toasted country sourdough bread. There was leftover ricotta and squash mixture for extra toasts.

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