Butternut Squash, Ricotta, and Sage Crostini

The movers unpacked us in one day and while they try their best to place items in the right rooms (guided by me and my husband) things do get misplaced.  While they were unpacking, I couldn’t help but notice my cookbooks being scattered throughout the house but couldn’t really focus on that at the time as it wasn’t a priority.   I would attend to sorting these out once the kitchen paraphernalia was seen to. Throughout last week I managed to get my cookbooks sorted in two rooms with easy access to the ones I use more frequently.  While doing this,  I discovered the bon appétit magazine I purchased while waiting in the airport back in September.  Flipping through the pages I zoomed in on this delicious-looking starter.  My husband and I had returned after being out for a good portion of the day…discovering shopping centers and getting a bit lost along the way.  In no time it was ready and we enjoyed these crostini on our back deck.

Serves 12
adapted from bon appétit

butternut squash (about 2 lbs.), peeled, seeded, cut into bite-size pieces
3 1/2 tablespoons olive oil
sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1 tablespoon finely grated lemon zest
12 baguette slices, toasted
fresh lemon juice

Preheat oven to 220c (425f). Toss squash, 2 tablespoons oil in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.

Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. Spread 1 tablespoon of the ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and extra-virgin olive oil. Sprinkle with salt and pepper. Top each crostini with 2 fried sage leaves.

The Culinary Chase’s Note: An easy dish to throw together at the last minute by covering and chill the squash in the refrigerator (the day before if you like) and bring to room temperature before serving. Store the sage in an airtight container at room temperature.  Butternut squash tends to get sweeter when roasted and is an excellent source of vitamin A and C, and a good source for dietary fiber.

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