Tostas are slices of bread brushed with oil and baked in the oven and usually topped with something savory. They can be served as a light meal, a side dish, or cut into smaller portions for appetizers.

This recipe for Roasted Butternut Squash Tosta comes to us from Executive Chef Bill Rosenberg of New Rochelle, New York’s NoMa Social (North of Manhattan). Located just to the north of New York City, NoMa is earning a reputation as a go-to destination that serves organic, sustainable meats, fish and local produce and a Tapas bar, with suggested wine pairings. www.nomasocial.com

Roasted Butternut Squash Tosta

Serves 4

-1 butternut squash peeled, seeded and cubed

-3 tbl. Extra virgin olive oil

-Salt and pepper to taste

Place squash in a bowl and mix with olive oil, salt and pepper. Spread onto  a sheet pan and roast at 375 degrees until tender. Remove from oven and cool.

Chef Bill’s pesto calls for pumpkin seeds instead of pine nuts.

Pumpkin Seed Pesto

-8 cloves garlic

-2 cups basil leaves

-1 cup pumpkin seeds (roasted)

-1 cup grated Parmigiana

-Salt and pepper to taste

-1 cup extra virgin olive oil plus more as needed to process.

Place garlic, pumpkin seeds, basil into a food processor and turn on machine to puree. Next scrape down bowl and add cheese and pulse. Then with the food processor running,  drizzle in olive oil and adjust seasonings. Reserve.

Bread

-4 pieces ciabatta bread (toasted)

-1 clove of garlic

-Olive oil to drizzle

-1 cup stracciatella cheese or fresh ricotta

Toast bread until golden crisp. While warm, rub bread with garlic. Then drizzle with olive oil and top with ricotta.

Warm squash in oven and toss with pesto in a bowl. Top bread and cheese with roasted squash and pesto mix and serve immediately.

If you’d like to see Chef Bill make this tosta, check out this video recipe www.youtube.com/watch?v=3D56d7q-cFY