BUTTERNUT SQUASH, RICOTTA, AND SAGE CROSTINI
This one's got it all: bright fall colors and sweet-savory appeal.
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Quick & Easy Ricotta Butternut Squash Fall Shower Sage Party Bon Appétit Hors D'Oeuvre Wedding Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- 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.
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jacklina Salehe
[email protected]I made these crostini for a party and they were a huge hit! Everyone loved the combination of flavors. The only thing I would change is to add a little more salt to the squash.
Fay Aguon
[email protected]These crostini are delicious! The butternut squash is roasted to perfection and the ricotta and sage filling is creamy and flavorful. I would definitely recommend this recipe.
Fhhj Hgdg
[email protected]I love the combination of flavors in this dish. The butternut squash is sweet and savory, the ricotta is creamy and tangy, and the sage adds a nice earthy touch. I also like that the crostini are easy to make and can be served as an appetizer or a ma
Dinesh Joshi
[email protected]These crostini are a great way to use up leftover butternut squash. They're easy to make and they're always a hit with my family and friends.
Myke Yu
[email protected]I've tried this recipe a few times and it's always a crowd-pleaser. The crostini are crispy and flavorful, and the butternut squash and ricotta filling is delicious. I also love the addition of sage, which gives the dish a nice savory touch.
Mohammad Arshad
[email protected]These crostini are delicious! The butternut squash is roasted perfectly and the ricotta and sage add a nice touch of creaminess and earthiness. I would definitely recommend this recipe.
Godswill Egbu
[email protected]I made these crostini for a potluck and they were a big hit! Everyone loved the combination of flavors. The only thing I would change is to add a little more salt to the squash.
Pubg New
[email protected]These crostini are the perfect fall appetizer. They're hearty, flavorful, and easy to make. I love the combination of butternut squash, ricotta, and sage. It's a great way to use up leftover squash.
Pramila Shrestha
[email protected]The flavors in this dish are incredible! The butternut squash is roasted to perfection and the ricotta and sage add a creamy and earthy touch. I served these crostini at a party and they were a huge hit.
Melina Tamang
[email protected]I've made this recipe several times and it's always a hit! My friends and family love the combination of sweet and savory flavors. The crostini are also really easy to make, which is a bonus.
Derrick Dzomeku
[email protected]This butternut squash crostini was an absolute delight! The roasted squash was perfectly tender and flavorful, the ricotta added a creamy richness, and the crispy sage leaves brought a touch of herbaceousness. The combination of flavors and textures