Butternut Squash and Ricotta Crostini with Sage
Yield: 30 crostini
Ingredients:
- 1-1/2 cups whole milk ricotta cheese
- 2 T heavy cream
- Zest of 1 large lemon
- ¼ +1 tsp kosher salt
- Freshly ground pepper
- ¼ tsp freshly ground nutmeg
- 4 T Extra Virgin olive oil, divided.
- 1 – 2-pound butternut squash, peeled, seeded and cut into ½ inch cubes, about 4 cups
- 1 T maple syrup
- 30 fresh sage leaves
- Flake sea salt (Maldon is my favorite)
- Toasted crostini (baguette slices)
Procedure:
In a medium bowl, whisk ricotta, heavy cream and lemon zest together. Add ¼ tsp salt, nutmeg and some pepper. Season with more salt and pepper if needed to taste.
In a large bowl, toss the squash with 2 T olive oil and the maple syrup. Season with salt and pepper.
Arrange squash in a single layer on a baking sheet with parchment paper or foil. Roast in a preheated oven at 400 degrees, tossing occasionally, until golden and tender, about 20 minutes.
Let cool.
Heat remaining oil in a sauté pan. Working in batches, fry the sage leaves until crispy. Let drain on a cutting board lined with paper towels.
To assemble, spread ricotta mixture onto the crostini. Top with some of the squash, sage leaff and a small drizzle of your favorite finishing olive oil.
Season with flake salt and freshly ground black pepper.