Pairing Suggestion: 2009 La Encantada Vnyd Pinot Noir
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.