Squash Season, Part II

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.

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