Butternut Squash, Ricotta, and Sage Crostini

Ingredients for Butternut Squash, Ricotta, and Sage Crostini

• 450g butternut squash, peeled, seeded, cut into 1/2" cubes (about 950ml )

• 50ml 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 teaspoons finely grated lemon zest

• 12 3/8"-thick baguette slices, toasted

• Fresh lemon juice

Preheat oven to 218°C. 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.

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.

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.