Butternut Squash, Ricotta, and Sage Crostini

Posted on Oct 16, 2012

Butternut Squash

Pairing Suggestion: 2009 La Encantada Vnyd Pinot Noir 

12 Servings

Adapted from the Recipe by The Bon Appétit Test Kitchen

Photograph by Con Poulos

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

Coarse sea salt and freshly ground black pepper

12 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, salt and pepper in a large bowl. 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. (I also crumbled some of the sage leaves and mixed them into the ricotta.)

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 with crumbled sage.

 

Welcome to Due Cani Cellars.

You must be 21 years old to visit this site. Please verify your age

- -