I went to Michael’s yesterday to get a few things for my Halloween decorating project and almost EVERYTHING Halloween related was reduced in price. The aisles were quickly being cleared of Halloween decor to make room for the bright colored greens and reds of Christmas. I wanted to scream WAAAAAAIT. Wait just a minute! Am I seriously behind on this Halloween decoration thing??! (don’t answer that). I just don’t think I’m ready to get in the head space of Christmas yet. I haven’t even thought about what I am going to make for Thanksgiving this year!
When you wake up to a cold crisp morning don’t you just want to put on a scarf and roast something? Here’s your chance! Butternut squash gets roasted with a bit of brown sugar in this recipe. Your house will smell terrific & autumn like. Garlic rubbed toasted bread gets accessorized with a nice dab of lemon scented ricotta. Cubes of roasted butternut squash are topped on the ricotta and finished off with fresh lemon juice & fried sage leaves. I think I just figured out what we’re making as a Thanksgiving appetizer. It’s definitely fall, not winter. Someone tell Michael’s.
And we’re off!
Peel & cube the butternut squash.
Put the cubes on a rimmed baking sheet. Add brown sugar, olive oil, salt & pepper. Roast.
Mix lemon zest with ricotta.
Dunk your bread in a little olive oil.
Grill the bread & rub the top of each piece with a fresh garlic clove.
Sage frying….is awesome.
Put the fried sage on a paper towel.
Now it’s assembly time!
Hello assembled butternut squash ricotta & sage crostini.
Don’t mind if I do…
Look! It’s Autumn themed bruschetta!
Butternut Squash Ricotta & Sage Crostini
(recipe adapted from BonAppetit Magazine)
- 1 2 lb. butternut squash, peeled, seeded & cut into 1/2 inch cubes
- 5 1/2 tablespoons extra virgin olive oil, divided plus more for drizzling
- 1 tablespoon light brown sugar
- coarse sea salt & pepper
- 24 fresh sage leaves
- 1 cup ricotta
- 1 teaspoon finely grated lemon zest
- 12 3/8- thick baguette slices
- 1 garlic clove
- fresh lemon juice
Preheat oven to 425F. Toss squash, 2 tablespoons oil and sugar on a rimmed baking sheet. Season with salt and pepper. Arrange in a single layer. Roast, tossing occasionally until squash is golden & tender, 23-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer fried leaves to a paper towel to drain. Mix ricotta and lemon zest in a small bowl. Season with salt & pepper.
Take 2 tablespoons olive oil and brush on both sides of the baguette slices and grill on a grill pan over medium heat. Grill each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove.
Spread 1 tablespoon of ricotta mixture on each crostini. Top with a spoonful of squash. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt & pepper. Top crostini with 2 fried sage leaves each.