Butternut Squash, Ricotta, and Sage Crostini
Elegant appetizer crostini featuring roasted butternut squash, creamy ricotta, and crispy fried sage leaves. Perfect for entertaining, these toasts combine sweet, savory, and herbaceous flavors.
Ingredients
- •1 whole butternut squash
- •3½ tablespoons extra-virgin olive oil
- •1½ teaspoons light brown sugar
- •to taste sea salt and black pepper
- •24 leaves fresh sage leaves
- •¾ cup fresh ricotta
- •½ teaspoon finely grated lemon zest
- •12 slices baguette slices
- •1 to taste fresh lemon juice
Cooking Instructions
- 1.
Preheat oven to 425°F. Toss squash, 2 tablespoons 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.
30 min
- 2.
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 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.
5 min
- 3.
Spread 1 tablespoon 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.
10 min