1 hour ago
Wednesday, October 7, 2015
I love how we go from tomato recipes right into squash recipes.
This is my new favorite seasonal crostini, and it will be yours too.
Cut up a butternut squash into 1" cubes. Drizzle the pieces with olive oil and some kosher salt.
Roast in a 425F oven for 20-25 minutes, turning the pieces over once.
Transfer to a large bowl.
Mash in a bowl w/ a potato masher to make a mush. (that sounds like a tongue twister).
Toast up some nice bread slices.
While the bread is toasting, heat a handful of fresh whole sage leaves in a tablespoon of butter on low heat.
Cook for about a minute or two, until the leaves are getting crispy and the butter is getting nutty brown. Set aside.
Spread the toasts with fresh ricotta, then top with the butternut squash mash.
Sprinkle w/ some sea salt & pepper.
Top each crostini with a thinly sliced Granny Smith apple.
Spoon some crispy sage leaves and some of the butter over each piece and serve.
Can be made ahead, until the last step.