Butternut Squash, Ricotta and Sage Crostini Recipe
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Category: |
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Ingredients: |
Ingredients: 1 2 pound butternut squash, peeled, seeded, cut into ½" cubes, (about 4 cups)
3½ TBSP extra-virgin olive oil, divided, plus more for drizzling
1½ tsp. packed light brown sugar
24 fresh sage leaves
¾ cup fresh ricotta cheese
½ tsp. finely grated lemon zest
12 ⅜" thick baguette slices, toasted
Fresh lemon juice
Coarse sea salt
Freshly ground pepper
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Directions: |
Directions:Preheat oven to 425º. Toss squash, 2 TBSP oil, and brown sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on the sheet.
Heat 1½ TBSP oil in a small skillet over medium-high heat. Add sage; cook until edges just begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
DO AHEAD: Butternut squash, sage leaves and ricotta can be made 1 day ahead. Cover and chill squash. Store sage in airtight container at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 TBSP of ricotta mixture on each toasted baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top each crostini with 2 fried sage leaves each. |
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