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.