Kabocha Squash Crostini

By courtneyepowell

Ingredients

• 4 c peeled, seeded kabocha squash pieces
• 1 T + 1/2 c olive oil
• 1 t salt, divided
• 1/4 t pepper
• 1 c ricotta cheese
• 24 sage leaves
• baguette
• balsamic glaze

Details

Servings 24

Preparation

Step 1

1. Toss squash pieces with 1 T olive oil, 1/2 t salt and 1/4 t pepper. Roast at 450 for 18-20 mins or until tender, flipping once. Set aside. In a bowl, blend ricotta cheese and 1/4 t salt.
2. Heat 1/2 c olive oil in a small heavy-bottomed saute pan until shimmering. Fry 24 sage leaves in 3 batches for 20 seconds per batch. Remove with a slotted spoon to a paper towel-lined plate. Sprinkle with 1/4 t salt.
3. Spread ricotta on 24 1/2-in-thick slices of toasted baguette. Scatter a few squash pieces on top of each, drizzle with a bit of balsamic glaze and garnish with fried sage.