Prep time: 15 minutes
Cook time: 30 minutes
2 cups peeled and ¼” cubed butternut squash
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon sea salt
1/3 cup Gina Marie Farmer Cheese, room temperature
Zest from ½ lemon
1 to 2 tablespoons heavy cream
Pinch of salt
2 pieces of toast
Crushed red pepper, for serving
Pepitas, for topping
Olive Oil, for topping
Preheat oven to 425˚F. Place the cubed butternut squash on a sheet tray covered with parchment and add the olive oil, smoked paprika, garlic powder, and salt. Toss well to coat the squash. Place in the oven and roast until the squash is tender and beginning to brown, 30 to 35 minutes.
While the squash is roasting, combine the room temperature cheese in a small bowl with the lemon zest, 1 tablespoon cream, and a pinch of salt. Stir with a spoon, beating a bit more vigorously as the cream is incorporated and adding more cream as needed to make the mix smooth and easily spreadable.
When the squash is done, place the toast on plates. Spread half of the whipped cheese on each piece of toast. Top with the butternut squash and sprinkle with crushed red pepper, pepitas, and olive oil.