Butternut Squash Ricotta & Sage Crostini

butternut squash ricotta & sage crostini

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!

butternut squash ricotta & sage crostini

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!

Ingredient gathering…

butternut squash ricotta & sage crostini

Peel & cube the butternut squash.

butternut squash ricotta & sage crostini

Put the cubes on a rimmed baking sheet. Add brown sugar, olive oil, salt & pepper. Roast.

butternut squash ricotta & sage crostini

Mix lemon zest with ricotta.

butternut squash ricotta & sage crostini

Dunk your bread in a little olive oil.

butternut squash ricotta & sage crostini

Grill the bread & rub the top of each piece with a fresh garlic clove.

butternut squash ricotta & sage crostini

Sage frying….is awesome.

butternut squash ricotta & sage crostini

Put the fried sage on a paper towel.

butternut squash ricotta & sage crostini

Now it’s assembly time!

butternut squash ricotta & sage crostini

Hello assembled butternut squash ricotta & sage crostini.

butternut squash ricotta & sage crostini

Don’t mind if I do…

butternut squash ricotta & sage crostini

Look! It’s Autumn themed bruschetta!

Butternut Squash Ricotta & Sage Crostini

makes 12

(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.

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31 Comments

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  • October 10, 2011

    love this idea! Yum!

  • October 10, 2011

    Looks delicious. I’m always paranoid about trying to peel and chop uncooked squash (gave myself horrible tennis elbow last year trying to do so with a not-good-enough-knife), but this looks good enough that it might make me brave enough to try again. Yum.

    • October 10, 2011

      Be careful. That’s my only advice. Oh and use a mango peeler. Helps GRATELY. Haha.

  • October 10, 2011

    yum! it’s so pretty…and can we talk about those perfect sage leaves? fall food is my favorite!

    • October 10, 2011

      Fried sage leaves ARE. THE. BEST!

  • October 10, 2011

    Autumn themed bruschetta! Love it! I think I could eat roasted butternut squash every day, all fall long and not get sick of it.

  • October 10, 2011

    Ohhh it is thanksgiving weekend in Canada, wish I had this earlier to make for our family dinner! Oh well.. I’ll just make it and eat it all by myself ;)!!

  • October 10, 2011

    I roasted a butternut squash yesterday as well…the perfect thing to do on a Sunday. Love, love this idea!!

  • Annie
    October 10, 2011

    I cannot believe you just posted this! I’ve been back and forth between this and another recipe for serving at an upcoming party. Thanks for the tie-breaker! :)

    • October 10, 2011

      Oooh! Glad to help!

  • October 10, 2011

    Stop combining all of my favourite things into irresistable combinations!

  • October 10, 2011

    Your sage leaves are way bigger than mine. I’m feeling some…herb envy.

    • October 10, 2011

      I don’t know why they are sooo big! Magic soil in my planters? Don’t be envious!

  • October 10, 2011

    sage is so superior to other herbs…and it knows it.

  • October 10, 2011

    Mmhhh. I flippin’ LOVE fried sage leaves!! Looks delicious :-)

  • October 10, 2011

    Well…I’d eat those crazy delicious pieces of goodness for breakfast if I could…and lunch…and dinner…and then maybe I’d share them on Thanksgiving. Maybe.

  • October 10, 2011

    totally agree – fried sage leaves are THE best! :) can’t wait to get my hands on some lovely squash.

  • October 11, 2011

    This looks so delicious. A lovely Christmassy version of crostini. What could be better?

  • Vanessa
    October 11, 2011

    This looks Uh-Mazing!! And frying sage leaves is a clever idea I would’ve never thought of. Quick question, do you think sweet potato/yam would be good in this if I didn’t have any butternut?

    • October 11, 2011

      sure!

      • Vanessa
        October 11, 2011

        Excellent! I’ll give it a shot or maybe make both to do a comparison. I’ll let you know if I do. :)

        Now I have two questions for you!
        1) do you have any ideas for how I can decorate a large unruly shrub bush in my front yard for Halloween other than covering it with webs and spiders like I’ve done the last couple years?
        2) not sure if this is the right forum for this but I’m failing at being patient! I won one of the gift bags from the Homefries retreat and I was just wondering when I should expect an email. No rush!! It’s just the suspense is killing me and I do better with a deadline. LOL :)

        Thanks again Tracy! Your decorating savvy blows my mind…I have mantle envy like big time!

  • October 12, 2011

    Yum! I am trying some kale chips right now for the first time (they are in the oven) and our appetizer for tonight is butternut squash crostini! Love your blog! ‘Tis inspiring!

  • October 13, 2011

    By the way, the crostini turned out amazing. It is like eating autumn. Seriously.

  • October 21, 2011

    This is like all the stuff I’ve been craving wrapped up into a quadruple threat. Danger!

    By the way, one of my friends said that Nordstrom has a policy of not putting up Christmas decorations until after Thanksgiving. I don’t shop there, but think that’s the best idea ever!

  • Lisa
    November 21, 2011

    Is there a way you make these ahead of time???

    • November 21, 2011

      I fear the ricotta would make the bread soggy. You can totally get EVERYTHING ready hours or even a day ahead of time and then load them up right before you leave.

  • Lisa
    November 21, 2011

    I would like to bring these to a party….could I make them early???

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