Butternut Squash Crostini

Tomato and Basil Orzo Salad
March 22, 2016
Fruit Salsa with Cinnamon Chips
March 22, 2016
Tomato and Basil Orzo Salad
March 22, 2016
Fruit Salsa with Cinnamon Chips
March 22, 2016

Ingredients:

  • Top half of 1 medium-sized butternut squash, peeled and cut into ½ inch diced pieces
  • 1 Tablespoon brown sugar
  • 1 Tablespoon maple syrup
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • 4-5 slices pancetta
  • ¾ cup good quality ricotta cheese
  • ¼ cup freshly grated parmesan cheese
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • freshly grated pepper
  • a few sprigs of fresh thyme, stripped
  • 1 loaf French bread, cut into ½ inch slices (you need about 12-14 pieces)

 

Directions:

Preheat oven to 425 degrees.   On a baking sheet, toss butternut squash with brown sugar, maple syrup, olive oil, and salt until they are evenly coated. Roast, tossing occasionally, for 20-25 minutes or until the squash has started to caramelize and is tender. While squash is baking, cook 4-5 pieces of pancetta in a medium skillet. When pancetta has cooled, crumble and set aside. Next, begin the ricotta mixture. In a medium sized bowl, combine ricotta, parmesan, lemon zest, lemon juice, salt, pepper, and thyme leaves. Stir to combine. When squash has come out of the oven and is cooling turn the oven down to 350 degrees. Brush bread slices with olive oil and bake until golden brown. Once the bread has cooled, spread the ricotta mixture on top of each piece of bread, then top with a few pieces of squash, sprinkle with pancetta, and garnish with fresh thyme leaves. Enjoy!

 

Sprouts Cooking School™ © 2016