Butternut Squash, Ricotta, and Sage Crostini
Everyone knows that I love to throw some fabulous dinner parties followed by a night of board games! I needed to come up with a few food ideas to fall in line with the fall season. This is the perfect blend of ingredients to match the crisp Autumn season. Perfect little finger foods for my party to enjoy!
Butternut Squash, Ricotta, and Sage Crostini
from Bon Appetit October 2011
Ingredients:
-1 (2 lb) butternut squash, peeled, seeded, and cut into 1/2” inch cubes (approximately 4 cups)
-3 1/2 tbsp extra-virgin olive oil, divided, plus more for drizzling
-1 1/2 tsp packed light brown sugar
-coarse sea salt and freshly ground black pepper
-24 fresh sage leaves
-3/4 cup fresh ricotta
-1/2 tsp finely grated lemon zest
-12 3/8”-thick baguette slices, toasted
-fresh lemon juice
Directions:
1. Preheat oven to 425F. Toss squash, 2 tbsp oil, and sugar in a large bowl. Season with salt and pepper and arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, for 25-30 minutes (squash should be golden and tender). Allow to cool on the baking sheet.
2. In a small skillet, heat 1 1/2 tbsp oil and add sage, cooking until edges begin to curl and turn dark green (1-2 minutes). Remove sage leaves with a slotted spoon and place on paper towels to drain.
3. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. (Steps 1-3 can be done 1 day ahead of time. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta. Bring squash to room temperature before serving).
4. Spread 1 tbsp ricotta on each baguette. Top each with a few squash cubes and drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and top with fried sage leaves.
(Source: thesweetslife.com)
