While there are infinite crostini toppings, this recipe nestles tender cubes of roasted squash over creamy ricotta cheese and tops it off with crispy fried sage leaves.
- 1 baguette
- 1/2 cup olive oil
- about 1 pound of butternut squash
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon chipotle powder
- 2 tablespoons maple syrup
- 2 cups ricotta cheese, such as Maplebrook Farm’s
- 12 fresh sage leaves
- toasted pepitas, optional
Preheat the oven to 350 degrees F.
Slice the baguette into 1/4 inch slices and spread them out on a baking sheet. Lightly brush both sides of each piece with a little olive oil. Place in the oven and bake for 15 minutes. Flip the pieces and bake for 5 more minutes.
While the toasts bake, prep the squash. Peel and chop the squash into bite-sized cubes. Then in a large bowl, toss the squash with a couple of tablespoons of olive oil, rosemary, salt, chipotle, and maple syrup.
When the toasts are done, turn up the oven to 425 degrees F. Set the toasts aside and dump the squash out onto the now empty baking sheet. Bake for 35-40 minutes, tossing occasionally, until tender. Remove the squash from the oven and let cool.
In a small saute pan, add the remaining oil. Heat over medium-high heat until hot. Add half of the sage leaves to the oil and let fry until crisp, about a minute. Remove the fried leaves to a paper towel-lined plate then fry the remaining leaves. Afterward, crumble the leaves with your fingers so that you have small pieces of sage.
Assemble the crostini by placing a spoonful of ricotta on each toast. Top with some of the squash, a little sage, and pepitas, if using.
Save time and toast the bread and roast the squash a day or two in advance.
Any winter squash will work here, not just butternut.
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Keywords: butternut squash, toast, sage, ricotta, rosemary, chipotle