bigdeliciouslife.com· by Jessica Lawson★ 5.0 (3)

Roasted Honeynut Squash Crostini with Whipped Ricotta and Fried Sage

Name: Roasted Honeynut Squash Crostini with Whipped Ricotta and Fried Sage
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 24, 24 pieces
Cuisine: american
Ingredients: 2 small honeynut squash (about 4-5 cups of 1/2 inch cubes); 2 tbsp olive oil; 1/2 tsp salt; 16 oz whole milk ricotta cheese; 2 tbsp heavy cream; 2 tbsp olive oil; 1/2 tsp salt; 2 bunches fresh sage (about 24-30 leaves); 3-4 tbsp olive oil for frying; One baguette sliced into 24 1/2 inch slices; Olive oil for drizzling; Flaky salt like Maldon

Nutrition Facts

Per serving · recipe makes 24 · 1h 20m total

Servings

Calories

6% of a 2,000 cal day

117KCAL

Protein

3g6% DV

% DAILY VALUE

Total Fat7g

Saturated2g

11%

Unsaturated5g

—

Total Carbs10g

Fiber1g

Total Sugars1g

—

incl. Added Sugars1g

Starch8g

—

Sodium194mg

% Daily Value is based on a 2,000 calorie day.

Crispy crostini topped with sweet roasted honeynut squash, creamy whipped ricotta, and crispy fried sage. An elegant and flavorful appetizer suitable for holiday entertaining.

Ingredients

24 SERVINGS

Roasted Honeynut Squash

2small honeynut squash — 4–5 cup
2 tbspolive oil
½ tspsalt

Whipped ricotta

16 ozwhole milk ricotta cheese
2 tbspheavy cream
2 tbspolive oil
½ tspsalt

Fried sage

24–30fresh sage — 2 bunches
3–4 tbspolive oil — for frying

To assemble

1baguette — 24 slices
Olive oil
Flaky salt like Maldon

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 20m total

Read the method on bigdeliciouslife.comJessica Lawson’s original page

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starteramericangluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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