Butternut Squash Ricotta and Pistachio Crostini
Ingredients
- 1 small butternut squash peeled, seeded, and chopped into ½- inch cubes
- 1 T. olive oil
- 1 baguette sliced into ¼ inch slices
- 1½ c. ricotta preferably local, grass-fed, and/or organic
- ½ c. unsalted shelled pistachios roughly chopped
- 1-2 T. local honey for drizzling
- pistachio oil or extra-virgin olive oil for drizzling
- sea salt as needed
Instructions
Butternut Squash, Ricotta, and Pistachio Crostini serves 12 original recipe by Honest Cooking.
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