Ingredients
- 2 pound butternut squash, peeled and cut into 1/2-inch dice
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper or red pepper flakes
- 2 tablespoon apple cider vinegar
- 1/4 cup unsalted butter
- 1 tablespoon chopped sage
- 2 pound butternut squash, peeled and cut into 1/2-inch dice
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper or red pepper flakes
- 2 tablespoon apple cider vinegar
- 1/4 cup unsalted butter
- 1 tablespoon chopped sage
- 1/2 cup white wine
- 2 tablespoon light brown sugar
- 1 teaspoon finely diced lemon zest
- 2 1/2 cup peeled and diced pink lady apples or other firm eating apple
- 1/2 teaspoon kosher salt
- 1 teaspoon dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 cup fresh ricotta cheese
- 20 cup crostini, from a baguette
Preparation
Baking Directions:
Preheat the oven to 375 degrees.
In a bowl, toss the squash with the olive oil, salt and cayenne pepper.
Spread the squash on a baking sheet and place in the preheated oven.
Roast for 25 minutes or until tender and golden around the edges.
Remove from the oven and immediately place in another bowl and toss gently with the 2 tablespoons cider vinegar.
Set aside to cool to room temperature.
While the squash is roasting, place the white wine, brown sugar and lemon zest in a medium sauce pan.
Bring to a simmer and allow to simmer over medium heat for about 5 minutes.
Add the diced apple and salt.
Stir and then cover and simmer for 10 minutes over medium heat.
Place the cooked apple mixture in a food processor along with the mustard and olive oil.
Puree until almost smooth.
Set aside.
In a small sauté pan, melt the butter over medium heat.
Allow the butter to keep cooking until the butter solids start to brown and there is a nutty aroma.
Remove from the heat and add the chopped sage.
Stir until the bubbling subsides.
Pour over the squash and toss to coat.
To assemble, smear 1 1/2 teaspoons of the apple spread on each of the crostini.
Place 2 teaspoons of the fresh ricotta on top of the spread followed by a tablespoon of the squash mixture.
Serve the crostini at room temperature.
