I mentioned in a post last week that squash is one of my favorite fall foods, so it shouldn’t come as a surprise that I’m sharing another recipe that features butternut squash. This one can actually use any leftovers from the roast squash recipe that I posted last week.
As I was preparing my Fall Feast, I came across this recipe in Bon Appétit magazine. Because I had already planned to roast butternut squash, and I have plenty of fresh sage in my garden, this seemed like the perfect appetizer to start the evening.
Butternut Squash, Ricotta, and Sage Crostini
Makes 12
1 2-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 4 cups)
3.5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1.5 teaspoons packed light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
Note: I substituted artisan goat’s milk ricotta because one of my guests was lactose-intolerant.
1/2 teaspoon finely grated lemon zest
12 3/8-inch-thick baguette slices, toasted
Fresh lemon juice
Preheat oven to 425° F. Toss squash, 2 tablespoons of the 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 1.5 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.
Note: You can prepare the butternut squash, sage leaves, and ricotta up to 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 each crostini with two fried sage leaves.
Recipe from Bon Appétit.
Thyme with Sage 