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Butternut Squash, Ricotta, and Sage Crostini

Vegetarian • Serves 12


1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
1/2 tsp Lemon, zest
24 Sage, fresh leaves


1 Lemon juice, Fresh

Baking & Spices

1 1/2 tsp Brown sugar, packed light
1 Sea salt and freshly ground black pepper, Coarse

Oils & Vinegars

3 1/2 tbsp Olive oil, extra-virgin

Bread & Baked Goods

12 3/8 Baguette, thick toasted slices


3/4 cup Ricotta, fresh
  • Margaret Jackson

    Butternut Squash, Ricotta, and Sage Crostini. Great small dinner party appetizer.. especially in the fall.

  • connie

    Great Fall appetizer! Butternut Squash, Ricotta, and Sage Crostini: Recipe:

  • Valerie Tedesco

    Butternut Squash, Ricotta, and Sage Crostini Bon Appétit | October 2011 by The Bon Appétit Test Kitchen Read More

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