Butternut Squash, Ricotta, and Sage Crostini

Name: Butternut Squash, Ricotta, and Sage Crostini
Yield: 4 servings
Ingredients: 1 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups); 1 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 1 1/2 teaspoons (packed) light brown sugar; 1 Coarse sea salt and freshly ground black pepper; 1 24 fresh sage leaves; 1 3/4 cup fresh ricotta; 1 1/2 teaspoon finely grated lemon zest; 1 12 3/8"-thick baguette slices, toasted; 1 Fresh lemon juice

From the kitchen of Carly

Caramelized butternut squash meets creamy ricotta on crispy toast, topped with crispy sage leaves and a squeeze of fresh lemon. Sweet, savory, and nutty all at once, this elegant appetizer comes together faster than you'd expect.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
13 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
11 1/2 teaspoons (packed) light brown sugar
1Coarse sea salt and freshly ground black pepper
124 fresh sage leaves
13/4 cup fresh ricotta
11/2 teaspoon finely grated lemon zest
112 3/8"-thick baguette slices, toasted
1Fresh lemon juice

Instructions

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.
Heat 1 1/2 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. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 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 crostini with 2 fried sage leaves each.