Description
The perfect appetizer to use up the butternut squash that is in season–roasted squash tops toasted bread covered in a lemony ricotta spread!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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).
- 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.
Notes
from Bon Appetit October 2011
- Prep Time: 15 mins
- Cook Time: 30 mins