Butternut Squash, Ricotta Crostini

Butternut Squash, Ricotta Crostini

Recently, I hosted a Fall feast at my house. One of my secret favorites, are actually the appetizers and finger food. This sets the precedence for the whole meal.

I created a variety of the crostini I found in Bon Appetit and they were a hit. I made extra to put aside, but they were so popular with my guests that they were scooped up. That’s the ultimate hostess and cook’s compliment. So I’ll take it.

You Will Need:

  • 1 butternut squash, peeled, seeded, cut into small cubes
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons brown sugar
  • 3/4 cup fresh ricotta
  • 1/2 teaspoon finely grated lemon zest
  • 12 pieces baguette slices
  • Fresh lemon juice
  • salt and pepper
Method:
  • Preheat oven to 425°.
  • Toss the cubed squash with 2 Tbsp. olive oil, and brown sugar in a large bowl. 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 the squash cool.
  • Heat 2 Tbsp. olive oil in a skillet
  • Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. Cool the ricotta mixture in the fridge (this can be made ahead).
  • Spread 1 Tbsp. of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper.