Roasted Butternut Crostini
1 french baguette, sliced thinly
2 cups cubed butternut squash, save the rest of the squash for soup
2 t olive oil
1 c ricotta (go for the good stuff if you have access to fresh ricotta)
10 fresh sage leaves
2 t butter
2 oz manchego cheese
salt and pepper
Preheat oven to 375. Place the butternut squash on a cookie sheet, drizzle with the olive oil and sprinkle liberally with salt and pepper. Roast for about 30 min, or until soft and beginning to brown. Meanwhile, put 2 t butter into a saute pan and heat over low. Spread the melted butter evenly in the pan and place the sage leaves in it. When they begin to brown, use tongs and flip each one over. Cook for another minute and place on a plate to cool. In a small bowl, mix 1/2 t salt and 1/4 pepper and the ricotta and spread about a tablespoon onto each slice of bread. Top with a singe cube of squash, a tiny slice of manchego and just a hint of sage. Place all the slices onto your cookie sheet and put under the broiler to melt the cheese. Keep an eye on it, it only take a minute!
Not a squash fan? Try it with sliced pear.
