Name: Butternut Squash, Ricotta, and Sage Crostini
Cook time: 20 minutes
Total time: 50 minutes
Yield: Makes 12 servings
Ingredients: 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups); 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 1/2 teaspoons (packed) light brown sugar; Coarse sea salt and freshly ground black pepper; 24 fresh sage leaves; 3/4 cup fresh ricotta; 1/2 teaspoon finely grated lemon zest; 12 3/8"-thick baguette slices, toasted; Fresh lemon juice

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Butternut Squash, Ricotta, and Sage CrostiniCon Poulos

This one's got it all: bright fall colors and sweet-savory appeal.

Recipe notes

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