Winter Glow Ricotta Toast 

When our founder Emily visited the Bread Alone bakery in New York, she expected great bread — but she didn’t expect to fall head over heels for a simple slice of toast. One bite into their seasonal ricotta tartine, layered with roasted squash, honey, and seeds, and she was instantly inspired. The balance of creamy, bright, crunchy, and warm felt like winter comfort on a plate.

Back home, she set out to create our own version: a toast that captures the same magic while bringing our bakery’s style and ingredients to the forefront. The result is a cosy, golden, cold-season favourite, which we now like to call the winter glow ricotta toast.

Ingredients (2 toasts)

For the roasted squash

• 1 cup winter squash, peeled and diced (kabocha, butternut, or delicata)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika (optional, but delicious)
• Pinch of chili flakes (optional)

For the ricotta layer

• ½ cup whole-milk ricotta
• 1–2 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp olive oil
• Pinch of salt

Toast components

• 2 slices quality sourdough (hearty and thick-cut)
• Hot honey, for drizzling
• 2 tbsp toasted pumpkin seeds (pepitas)
• Fresh thyme or sage leaves (optional but lovely)
• Sprinkle of our spicy everything seasoning (optional)

Instructions

1. Roast the squash

1. Heat oven to 400°F (205°C).
2. Toss diced squash with olive oil, salt, pepper, and smoked paprika.
3. Spread on a parchment-lined sheet tray and roast 18–22 minutes, flipping halfway, until caramelized and tender.

2. Make the ricotta spread

1. Stir ricotta with lemon zest, lemon juice, olive oil, and a pinch of salt.
2. Mix until creamy and lightly whipped.
3. Taste and adjust — you want it bright and silky.

3. Toast the sourdough

1. Toast slices until crisp on the outside but still chewy in the centre.
2. If you want, brush lightly with olive oil.

4. Assemble the tartines

1. Spread each slice with a thick layer of lemon-ricotta.
2. Spoon warm roasted squash pieces evenly on top.
3. Drizzle generously with hot honey.
4. Scatter pumpkin seeds, seasoning and finish with fresh thyme or torn sage.

Serving Notes

• Perfect warm, but also great room temp.
• Add a swipe of chili crisp under the ricotta for extra heat.
• A sprinkle of flaky sea salt at the end makes it pop.

Recipe inspired by Emily’s visit to Bread Alone Bakery in New York.

Photo courtesy of Bread Alone (@breadalonebakery on Instagram) — check out their Instagram here.