Sheet Pan

Ricotta Crostini With Butternut Squash & Crispy Sage

December 11, 2017
4 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Makes about 30 crostini
Test Kitchen Notes

We love to serve this recipe with the Basil Hayden® Bourbon & Apple Highball™—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®. —The Editors

What You'll Need
  • 1 1/2 cups whole-milk ricotta
  • 2 tablespoons heavy cream
  • Zest of 1/2 lemon (optional)
  • 1/4 teaspoon salt, plus more for seasoning
  • Freshly ground black pepper
  • 1 baguette, sliced
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
  • 1 tablespoon maple syrup
  • 30 sage leaves
  • Flaky sea salt
  1. Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the 1/4 teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
  2. Preheat the oven to 425°F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
  3. In a large bowl, toss the squash with 2 tablespoons of olive oil and the maple syrup. 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.
  4. Heat the remaining 2 tablespoons oil in a pan over medium-high heat. Working in batches, add sage leaves and cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain.
  5. Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the roasted butternut squash and crispy sage leaf to each crostini, then drizzle with olive oil and season with freshly cracked black pepper and flaky sea salt.

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