Butternut Squash, Ricotta, and Sage Crostini


  • ¾ cup fresh ricotta
  • Fresh lemon juice
  • 12 3/8"-thick baguette slices, toasted
  • ½ teaspoon finely grated lemon zest
  • 24 fresh sage leaves
  • Coarse sea salt and freshly ground black pepper
  • 1 ½ teaspoons (packed) light brown sugar
  • + 2 more ingredients
    • 3 ½ tablespoons extra-virgin olive oil, divided, plus more for drizzling
    • 1 2-pound butternut squash, peeled, seeded, cut into ½" cubes (about 4 cups)

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. 2. Heat 1 1/2 tablespoons oil in...

View full recipe at SpringPad


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