Butternut Squash and Ricotta Crostini.
Serves: About 22 pieces
  • 2 Cups of Butternut Squash, cut in cubes
  • 1 Large Baguette
  • 1.5 Cups of Whole Milk Ricotta
  • 3-4 Fresh Sage Leaves
  • French Sea Salt with Herbs (Such as Louis Sel’s Sel Marin)
  1. Preheat oven to 425 degrees.
  2. Arrange butternut squash on a rimmed baking sheet and roast for 50-60 minutes, until cooked through and the edges start to caramelize.
  3. Remove the cooked butternut squash from the oven and turn the broiler on. Slice the baguette into ¾” thick pieces and arrange on a baking sheet. Lightly drizzle the bread with olive oil and place under the broiler for 1-2 minutes until toasted to a golden brown color.
  4. While the toasts are still warm, spread a spoonful of ricotta cheese on each pieces and top with a few pieces of the roasted butternut squash, and bits of torn sage leaves.
  5. Finish each crostini with a sprinkle of sea salt with herbs and serve immediately.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/11/15/butternut-squash-and-ricotta-crostini/