Preheat oven to 425 degrees. On a baking sheet, toss butternut squash with brown sugar, maple syrup, olive oil, and salt until they are evenly coated. Roast, tossing occasionally, for 20-25 minutes or until the squash has started to caramelize and is tender. While squash is baking, cook 4-5 pieces of pancetta in a medium skillet. When pancetta has cooled, crumble and set aside. Next, begin the ricotta mixture. In a medium sized bowl, combine ricotta, parmesan, lemon zest, lemon juice, salt, pepper, and thyme leaves. Stir to combine. When squash has come out of the oven and is cooling turn the oven down to 350 degrees. Brush bread slices with olive oil and bake until golden brown. Once the bread has cooled, spread the ricotta mixture on top of each piece of bread, then top with a few pieces of squash, sprinkle with pancetta, and garnish with fresh thyme leaves. Enjoy!
Sprouts Cooking School™ © 2016