Butternut Squash, Ricotta, and Sage Crostini
Butternut Squash, Ricotta, and Sage Crostini is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F.
Toss squash, 2 tablespoons oil, and sugar in a large bowl.
Season with salt and pepper.
Arrange in a single layer on a rimmed baking sheet.
Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes.
Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat.
Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes.
Using a slotted spoon, carefully transfer to paper towels to drain.
Mix ricotta and lemon zest in a small bowl.
Season with salt and pepper.
DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead.
Cover and chill squash.
Store sage airtight at room temperature.
Cover and chill ricotta mixture.
Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice.
Top each with a few squash cubes.
Drizzle crostini with lemon juice and olive oil.
Sprinkle with salt and pepper.
Top crostini with 2 fried sage leaves each.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.