SIP - COOK - LEARN
Roasted Butternut Squash
& Ricotta Crostini
1 butternut squash. peeled, seeded and diced
2 T brown sugar
4 T olive oil - divided
2 C ricotta
1 T lemon Zest
3 T chopped fresh sage - chiffonade
salt/pepper to taste
To make crostini:
Heat oven to 350 deg. Slice baguette, drizzle w 2 T EVOO and bake 10-15 min.
Heat oven to 425 deg. Toss squash with 1 T EVOO, salt, pepper and brown sugar. Roast for 25-30 minutes, turning half way until golden brown.
Mix ricotta with lemon zest, 1 T EVOO, salt and pepper
Spread ricotta on crostini. Top with dollop of roasted squash. Finish with chiffonade of sage.
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