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Butternut Squash, Ricotta and Sage Crostini

Butternut Squash, Ricotta and Sage Crostini
Course Appetizer
Cuisine American


  • 2 lbs butternut squash, peeled, seeded, cut into 1/2′ cubes (about 4 cups)
  • 3.5 tbsp extra-virgin olive oil, divided, plus more for drizzling
  • 1.5 tsp packed light brown sugar
  • Salt and pepper to taste
  • 24 fresh sage leaves
  • 3/4 cup ricotta
  • .5 tsp inely grated lemon zest
  • 12 3/8′-thick baguette slices, toasted
  • Fresh lemon juice


  • Preheat oven to 425°.
  • Toss squash, 2 Tbsp. oil, and 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 cool on sheet.
  • Heat 1 1/2 Tbsp. 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 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. Top crostini with 2 fried sage leaves each.
Keyword butternut, butternut squash