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


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


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.


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