Butternut Squash and Apple Crostini

ingredients

20 crostini
 
Squash
2 pounds butternut squash, peeled and cut into ½” dicebutternut squash2
2 tablespoons extra virgin olive oilextra-virgin olive oil2
1 teaspoon kosher saltkosher salt1
1/8 teaspoon cayenne pepper or red pepper flakesred pepper flakes1/8
2Tbl apple cider vinegarapple cider vinegar2
¼ cup unsalted butterunsalted butter¼
1 tablespoon chopped sagefresh sage1
Apple Spread
½ cup white winewhite wine½
2 tablespoons light brown sugarlight brown sugar2
1 teaspoon finely diced lemon zestlemon zest1
2 ½ cup peeled and diced pink lady apples or other firm eating appleapple(s)2 ½
½ teaspoon kosher saltkosher salt½
1 teaspoon Dijon mustarddijon mustard1
1 tablespoon extra virgin olive oilextra-virgin olive oil1
1 cup fresh ricotta cheesericotta cheese1
20 crostini, from a baguettebaguette1

instructions

 
Preheat the oven to 375 degrees
Squash
In a bowl, toss the squash with the olive oil, salt and cayenne pepper. Spread the squash on a baking sheet and place in the preheated oven. Roast for 25minutes or until tender and golden around the edges. Remove from the oven and immediately place in another bowl and toss gently with the 2 tablespoons cider vinegar. Set aside to cool to room temperature.
Apple Spread
While the squash is roasting, place the white wine, brown sugar and lemon zest in a medium sauce pan. Bring to a simmer and allow to simmer over medium heat for about 5 minutes. Add the diced apple and salt. Stir and then cover and simmer for 10 minutes over medium heat. Place the cooked apple mixture in a food processor along with the mustard and olive oil. Puree until almost smooth. Set aside.

In a small sauté pan, melt the butter over medium heat. Allow the butter to keep cooking until the butter solids start to brown and there is a nutty aroma. Remove from the heat and add the chopped sage. Stir until the bubbling subsides. Pour over the squash and toss to coat.

To assemble, smear 1 1/2 teaspoons of the apple spread on each of the crostini. Place 2 teaspoons of the fresh ricotta on top of the spread followed by a tablespoon of the squash mixture. Serve the crostini at room temperature.

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