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Makes about 30 crostini
cups whole-milk ricotta
tablespoons heavy cream
Zest of 1/2 lemon (optional)
teaspoon salt, plus more for seasoning
Freshly ground black pepper
tablespoons olive oil, divided, plus more for drizzling
2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
tablespoon maple syrup
Flaky sea salt
- Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the ¼ teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!