Ricotta is a very diverse ingredient that plays well with both sweet and savory flavors. Here, the natural sweetness of butternut squash is enhanced by roasting and balanced by peppery arugula and balsamic. The ricotta stands up surprisingly well to all of these strong ingredients. —meganvt01
good quality baguette
extra virgin olive oil
butternut squash, peeled, seeded, and chopped
extra virgin olive oil
clove of garlic, minced
fresh rosemary, minced
fresh ricotta cheese
In This Recipe
Preheat the broiler and move an oven rack to the top position.
Slice the baguette diagonally.
Using a kitchen brush, brush extra virgin olive oil on each of the baguette slices and sprinkle both sides with salt and pepper.
Broil for one to two minute per side until golden and crispy but not too hard.
Preheat the oven to 425.
Toss the butternut squash, garlic, rosemary, and olive oil, place on a baking sheet, and sprinkle with salt and pepper.
Roast for 30 minutes or until tender and golden, but not mushy.
While the squash is still hot, mix with the arugula. The heat of the squash will wilt the arugula. Set aside
Put the balsamic vinegar in a small saucepan over medium heat and simmer, cooking until reduced by 1/2. set aside.
Mix the lemon zest into the ricotta. Set aside.
Slather 2 tablespoons of ricotta onto the crostini. Top with 2 tablespoons of the squash arugula mixture. Drizzle with the balsamic reduction.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.