Butternut Squash, Ricotta, and Sage Crostini

19 Oct

Butternut Squash, Ricotta, and Sage Crostini

I ripped this one from Bon Appétit magazine as I was clamoring around on the treadmill at the gym this past weekend. My apologies for the photo being crappy– I was starving and didn’t want to spend the time to set it up properly. This appetizer was absolutely delicious and so simple! It’s a new Friend Favorite!

Ingredients

  • 1 2-pound butternut squash, peeled, seeded, cut into 1/2″ cubes (about 4 cups)
  • 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 1/2 teaspoons packed light brown sugar
  • Coarse sea salt and freshly ground black pepper
  • 24 fresh sage leaves
  • 3/4 cup fresh ricotta
  • 1/2 teaspoon finely grated lemon zest
  • 12 3/8″-thick baguette slices, toasted
  • Fresh lemon juice

Preparation

  • Preheat oven to 425°. Toss squash, 2 Tbsp. oil, and 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 sheet.
  • Heat 1 1/2 Tbsp. 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 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 airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
  • Spread 1 Tbsp. of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

Read More http://www.bonappetit.com/recipes/2011/10/butternut-squash-ricotta-and-sage-crostini#ixzz1bEyba03c

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