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Butternut Squash, Ricotta, And Sage Crostini
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Ingredients
- 1 2-pound butternut squash, peeled, seeded, cut into 1/2' cubes (about 4 cups)
- 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 1/2 teaspoons packed) light brown sugar
- coarse sea salt and freshly ground black pepper
- 24 fresh sage leaves
- 3/4 cup fresh ricotta
- 1/2 teaspoon finely grated lemon zest
- 12 3/8'-thick baguette slices, toasted
- fresh lemon juice
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Published 2014-09-09 11:39:00 (6 years ago).0 people like this recipe.
