Butternut Squash & Ricotta Crostini

The third of the birthday boy recipes…

Original recipe here. My modifications: Added a pesto, cut out the olive oil.


photo from original recipe. i forgot to take one

  • 2 loves french bread
  • 1 butternut squash
  • sage, basil
  • a handful of arugula
  • 4 cloves garlic
  • 2 oz walnuts or pesto
  • a drizzle of olive oil
  • 8 oz ricotta
  • pecans for garnish

the method

  1. Preheat oven to 450. Wrap butternut squash in foil and toss in the oven for 35-40 mins. You want it soft but not mushy.
  2. While the squash is baking, make a pesto:
  3.  My pesto recipe: Put the following in a blender or magic bullet: 2 handfuls of basil, sage, and arugula. Add walnuts and garlic. Add a drizzle of olive oil. Pulse until well blended. Thin with a little water. The pesto gets a little spicy from the arugula.
  4. Cut the bread into thin slices. Spritz with a little olive oil. Put in the oven and bake until just golden.
  5. Cool the butternut squash. Slice into thin 1-2″ pieces.
  6. Top each piece of bread with a spoon of ricotta (spread), a spoon of pesto (spread), and a slice of butternut squash.
  7. Put back in the oven on low (200) for a few more minutes. just to rewarm.
  8. Add pecans to garnish. I actually candied the pecans I used by tossing them into a pan with a spoon of sugar and a little smidge of chilli powder. after a few mins, add in a little drizzle of water and cook until the water has been absorbed. nuts will cool crispy and sweet.


About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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1 Response to Butternut Squash & Ricotta Crostini

  1. Pingback: The Birthday boy menu (recipe posts to come) | A Happy Veggie Foodie

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