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Butternut Squash and Ricotta Crostini.

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Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 425 degrees.
  • Arrange butternut squash on a rimmed baking sheet and roast for 50-60 minutes, until cooked through and the edges start to caramelize.
  • 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.
  • 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.
  • Finish each crostini with a sprinkle of sea salt with herbs and serve immediately.