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Butternut Squash, Ricotta, and Sage Crostini
http://www.bonappetit.com/recipes/2011/10/butternut-squash-ricotta...
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Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegetarian
Produce
2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
(
1
)
Lemon, zest
(
1/2
teaspoon
)
Sage, fresh leaves
(
24
)
Cooking & Baking
Brown sugar, packed light
(
1 1/2
teaspoons
)
Olive oil, extra-virgin
(
3 1/2
tablespoons
)
Sea salt and freshly ground black pepper, Coarse
(
1
)
Bread & Baked Goods
Baguette, thick toasted slices
(
12 3/8
)
Drinks
Lemon juice, Fresh
(
1
)
Dairy
Ricotta, fresh
(
3/4
cup
)
Preparation
Read recipe preparation on
bonappetit.com
Bon Appetit
www.bonappetit.com
All 4,338 recipes
Social Stats
58.9
Rating
1-100
8
Tweets
90
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Views
959
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Recipe Stats
Published October 7, 2011 (1 year ago).
32 people saved this recipe.
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