Butternut Squash, Ricotta, and Sage Crostini
The recipe Butternut Squash, Ricotta, and Sage Crostini is ready in about 50 minutes and is definitely a spectacular gluten free and vegetarian option for lovers of Mediterranean food. This hor d'oeuvre has 103 calories, 3g of protein, and 6g of fat per serving. This recipe serves 12. Head to the store and pick up butternut squash, olive oil, ricotta, and a few other things to make it today.
Instructions
Preheat oven to 425°F. Toss squash, 2 tablespoonsoil, and sugar in a large bowl. Season withsalt and pepper. Arrange in a single layeron a rimmed baking sheet. Roast, tossingoccasionally, until squash is golden andtender, 25-30 minutes.
Heat 1 1/2 tablespoons oil in a small skillet overmedium-high heat.
Add sage; cook untiledges begin to curl and turn dark green, 1-2minutes. Using a slotted spoon, carefullytransfer to paper towels to drain.
Mix ricottaand lemon zest in a small bowl. Seasonwith salt and pepper. DO AHEAD: Butternutsquash, sage leaves, and ricotta can bemade 1 day ahead. Cover and chill squash.Store sage airtight at room temperature.Cover and chill ricotta mixture. Bring squashto room temperature before serving.
Spread 1 tablespoon of ricotta mixture on eachbaguette slice. Top each with a few squashcubes.
Drizzle crostini with lemon juice andolive oil.
Sprinkle with salt and pepper. Topcrostini with 2 fried sage leaves each.