My kitchen smells absolutely *AMAZING* as I write this. This appetizer has got it all: bright fall colors and savory-sweet appeal. I love to make different types of crostini for parties because they’re simple to put together last minute, and they always seem to be a crowd pleaser. This week I’ve been putting together my fall catering menus and this item is definitely at the top of the list.
I toasted a nutty wheat baguette, topped it with the lemony ricotta, and the roasted butternut squash. The crispy fried sage adds a burst of flavor to the dish and makes a pretty garnish. You can serve these warm or at room temperature, but I think warm is my favorite way. The butternut squash and ricotta combo makes such a comforting pairing, especially when paired with toasted bread.
- Preheat oven to 425°. Toss squash, 2 Tbsp. 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.
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Heat 1 1/2 Tbsp. 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. Spread 1 Tbsp. 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 fried sage.
