Description
These Roasted Honeynut Squash Crostini with Whipped Ricotta and Fried Sage are a delightful appetizer featuring tender, caramelized cubes of honeynut squash atop creamy whipped ricotta cheese, accented with crispy fried sage leaves and flaky sea salt. The crostini provide a perfect crunchy base, making this dish both elegant and savory with a subtle hint of sweetness.
Ingredients
Scale
For the Roasted Honeynut Squash
- 2 small honeynut squash (about 4-5 cups of 1/2 inch cubes)
- 2 tbsp olive oil
- 1/2 tsp salt
For the Whipped Ricotta
- 16 oz whole milk ricotta cheese
- 2 tbsp heavy cream
- 2 tbsp olive oil
- 1/2 tsp salt
For the Fried Sage and Crostini
- 2 bunches fresh sage (about 24-30 leaves)
- 3-4 tbsp olive oil for frying
- 1 baguette sliced into 24 1/2 inch slices
- Olive oil for drizzling
- Flaky salt like Maldon
Instructions
- Prepare the roasted squash: Preheat the oven to 425°F (220°C). Peel and cut the honeynut squash into even 1/2 inch cubes. Toss the cubes with 2 tablespoons of olive oil and 1/2 teaspoon of salt on a baking sheet. Roast in the oven for 25-30 minutes until the squash is tender and slightly browned with crispy edges. Remove and let cool.
- Make the whipped ricotta: In a food processor, combine the ricotta cheese, heavy cream, 2 tablespoons olive oil, and 1/2 teaspoon salt. Whip on high speed until the mixture is smooth, creamy, and light in texture. Set aside.
- Toast the baguette slices: Slice the baguette into 24 half-inch rounds. Arrange them on a baking sheet and drizzle lightly with olive oil. Toast in a 400°F (205°C) oven for 5-7 minutes until the bread is lightly browned and crisp. Allow to cool completely.
- Fry the sage leaves: Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Add the sage leaves in small batches, frying each batch for exactly 3 seconds. Remove them promptly with a slotted spoon and drain on paper towels to keep them crispy and free of excess oil.
- Assemble the crostini: Spread approximately 1 tablespoon of the whipped ricotta on each toasted baguette slice. Top each with 5-6 cubes of the roasted honeynut squash. Arrange the crostini on a serving platter, drizzle lightly with olive oil, and sprinkle with flaky salt. Garnish each crostini by nestling 2 fried sage leaves on top. Serve immediately.
Notes
- This appetizer combines the sweetness of roasted honeynut squash with creamy, tangy ricotta and aromatic fried sage for a balanced flavor profile.
- Frying the sage leaves for just 3 seconds ensures they stay crisp and flavorful without burning.
- Using flaky sea salt like Maldon adds a pleasant crunch and enhances the overall taste.
- Baguette slices can be toasted in advance and stored in an airtight container to maintain crunchiness.
- For a dairy-free variation, substitute ricotta with a plant-based creamy spread.
Nutrition
- Serving Size: 1 crostini
- Calories: 101 kcal
- Sugar: 1 g
- Sodium: 116 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 11 mg
