2½ cups 1-inch dice winter squash
1 cup sheep’s milk ricotta (or substitute whole milk ricotta, preferably Calabro brand)
1 Tbs. wildflower honey
1/2 cup finely grated Pecorino cheese (the chef recommends using a Microplane)
Kosher salt
4 toasted 1-inch-thick slices of ciabatta or French baguette
Baby arugula, shaved Pecorino cheese, pickled baby sweet peppers, and extra- virgin olive oil, for garnish
Bring a medium saucepan of salted water to a boil over high heat. Add the squash, reduce the heat to medium, and cook the squash for 15 minutes, or until soft. Drain. Put the squash in a food processor and pulse until smooth. Cool to room temperature.
Combine two cups of the squash and the ricotta, honey, and grated Pecorino cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until smooth. Season with salt if desired. Place quenelles, oval-shaped scoops, of the mixture on the toast or simply spread it on the slices. Finish the bruschetta with the remaining half-cup of squash, baby arugula, shaved Pecorino, and baby sweet peppers. Drizzle with olive oil and serve.
