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Butternut Squash, Sage, and Ricotta Crostini

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5 from 1 review

  • Author: Natalie McLaury
  • Total Time: 45 minutes


The perfect appetizer to use up the butternut squash that is in season–roasted squash tops toasted bread covered in a lemony ricotta spread!


  • 1 (2 lb) butternut squash, peeled, seeded, and cut into 1/2″ inch cubes (approximately 4 cups)
  • 3 1/2 tbsp extra-virgin olive oil, divided, plus more for drizzling
  • 1 1/2 tsp packed light brown sugar
  • coarse sea salt and freshly ground black pepper
  • 24 fresh sage leaves
  • 3/4 cup fresh ricotta
  • 1/2 tsp finely grated lemon zest
  • 12 3/8“-thick baguette slices, toasted
  • fresh lemon juice


  1. Preheat oven to 425F. Toss squash, 2 tbsp oil, and sugar in a large bowl. Season with salt and pepper and arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, for 25-30 minutes (squash should be golden and tender). Allow to cool on the baking sheet.
  2. In a small skillet, heat 1 1/2 tbsp oil and add sage, cooking until edges begin to curl and turn dark green (1-2 minutes). Remove sage leaves with a slotted spoon and place on paper towels to drain.
  3. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. (Steps 1-3 can be done 1 day ahead of time. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta. Bring squash to room temperature before serving).
  4. Spread 1 tbsp ricotta on each baguette. Top each with a few squash cubes and drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and top with fried sage leaves.


from Bon Appetit October 2011

  • Prep Time: 15 mins
  • Cook Time: 30 mins
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