Ricotta Crostini With Butternut Squash And Crispy Sage

• 1 1/2 cups whole-milk ricotta
• 2 tablespoons heavy cream
• Zest of 1/2 lemon (optional)
• 1/4 teaspoon salt, plus more for seasoning
• Freshly ground black pepper
• 1 baguette, sliced
• 4 tablespoons olive oil, divided, plus more for drizzling
• 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
• 1 tablespoon maple syrup
• 30 sage leaves
• Flaky sea salt

1. Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the 1/4 teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
2. Preheat the oven to 425u0b0F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
3. In a large bowl, toss the squash with 2 tablespoons of olive oil and the maple syrup. 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.
4. Heat the remaining 2 tablespoons oil in a pan over medium-high heat. Working in batches, add sage leaves and cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain.
5. Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the roasted butternut squash and crispy sage leaf to each crostini, then drizzle with olive oil and season with freshly cracked black pepper and flaky sea salt.

wholemilk ricotta, heavy cream, lemon, salt, freshly ground black pepper, baguette, olive oil, butternut squash, maple syrup, sage, salt

Taken from food52.com/recipes/74592-ricotta-crostini-with-butternut-squash-and-crispy-sage (may not work)