Butternut Squash Sage and Ricotta Crostini
Ingredients
- 1 (2 lb) butternut squash, peeled, seeded, and cut into ½” inch cubes (approximately 4 cups)
- 3½ tbsp extra-virgin olive oil, divided, plus more for drizzling
- 1½ tsp packed light brown sugar
- Coarse sea salt and freshly ground black pepper
- 24 fresh sage leaves
- ¾ cup fresh ricotta
- ½ tsp finely grated lemon zest
- 12 3/8″-thick baguette slices, toasted
- Fresh lemon juice
Instructions
Butternut Squash, Sage, and Ricotta Crostini serves 6 original recipe by Honest Cooking.
Organization Tags
Tags easily organize your Recipe Library
Comments