Butternut Squash, Ricotta, And Sage Crostini

• 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
• 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 1 1/2 teaspoons (packed) light brown sugar
• Coarse sea salt and freshly ground black pepper
• 24 fresh sage leaves
• 3/4 cup fresh ricotta
• 1/2 teaspoon finely grated lemon zest
• 12 3/8"-thick baguette slices, toasted
• Fresh lemon juice

1. Preheat oven to 425u0b0F. Toss squash, 2 tablespoons 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.
2. Heat 1 1/2 tablespoons 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.
3. Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
4. Spread 1 tablespoon 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 2 fried sage leaves each.

butternut squash, extravirgin olive oil, light brown sugar, salt, sage, fresh ricotta, lemon zest, baguette, lemon juice

Taken from www.epicurious.com/recipes/food/views/butternut-squash-ricotta-and-sage-crostini-367711 (may not work)