Autumn Tuna Toasts with Sage Roasted Squash, Caramelized Onions, & Whipped Lemon Maple Ricotta 

Autumn Tuna Toasts with Sage Roasted Squash, Caramelized Onions, & Whipped Lemon Maple Ricotta 

Makes 4 – 6 servings 

Sage Roasted Squash 

1 small butternut squash, peeled and cubed 

1 bunch of fresh sage leaves 

Olive oil 

Sea salt and freshly cracked black pepper

Caramelized Onions 

2 large Spanish onions, peeled and thinly sliced 

1 tablespoon olive oil 

2 tablespoons butter

Pinch of sea salt 

Whipped Lemon Maple Ricotta 

1 ½ cups ricotta cheese

Zest of 1 lemon, grated on a microplane 

1 ½ tablespoons pure maple syrup 

1 sourdough loaf, sliced and toasted

1 – 2 cans Starkist EVOO Solid Yellowfin Tuna with Roasted Garlic 

Extra cracked black pepper, to serve 

Preheat an oven to 350 degrees F and line a baking sheet with parchment paper. 

Place the cubed butternut squash on the prepared baking tray, then toss with olive oil, and season with sea salt and cracked black pepper. Scatter over the sage leaves in an even layer. Roast until fork tender, and nicely caramelized on all sides, about 35 – 40 minutes. Set aside. 

Meanwhile, prepare the caramelized onions. Heat a 3-quart saucepan over medium-heat, and add the olive oil and butter. When the mixture is melted and bubbling, add the onions, season with a pinch of sea salt, toss well, and cover. Cook, stirring every so often while scraping the caramelized bits on the bottom of the pan back into the onions, for about 35 – 40 minutes, until golden, caramelized, and perfect. Set aside. 

Lastly, combine the ricotta, lemon zest, and maple syrup in a medium bowl and whisk together until silky smooth. Perfect. 

Build your toasts on golden toasted sourdough with a tablespoon or so of whipped ricotta, roasted squash with a crispy sage leaf or two, caramelized onions, a heaping portion of Starkist EVOO Solid Yellowfin Tuna with Roasted Garlic, and an extra hit of cracked black pepper. Delicious!