Recipes
December 1, 2016

Recipe: Butternut Squash and Ricotta Crostini

by crostini recipe

Fall’s bountiful butternut squash serves as centerpiece of this healthy, crowd-pleasing appetizer.

 

Crostini is Italian for “little toast,” and these butternut squash and ricotta versions of this classic Italian dish are a fun and healthy choice for your next gathering.

At November’s Rooted Community Health Vandy Cooks event, we featured the traditionally leavened (also known as sourdough) bread of Gnarwhal Bakery in Nashville, Tennessee. Baker and owner Michael Matson says that he hopes Gnarwhal will be a vital member of the Nashville community by providing bread that is healthy, wholesome and valuable to the people of Nashville. Michael demonstrates his commitment to environmental sustainability by sourcing flours from organic producers in the South. All of his breads are mixed by hand and baked in a wood-fired brick oven.

 

Butternut Squash and Ricotta Crostini
Author: 
Recipe type: Appetizer
Serves: 12
 
Ingredients
  • 1 2-pound butternut squash, peeled and seeded, cut into ½ inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 ½ teaspoons (packed) brown sugar
  • ¾ cup low-fat ricotta
  • 4 tablespoons balsamic vinegar
  • Coarse sea salt
  • Ground black pepper
  • 12 - ⅜-inch-thick baguette slices, toasted (or 1 loaf of sourdough bread)
Instructions
  1. Preheat oven to 425° F. Toss squash, 2 tablespoons oil and sugar in a large bowl. Season with salt and pepper.
  2. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, about 25-30 minutes. Let cool on baking sheet.
  3. Season ricotta with salt and pepper and mix in a bowl.
  4. Spread 1 tablespoon ricotta mixture on each baguette slice. Top each with a few squash cubes, and drizzle crostini with balsamic vinegar. Sprinkle with salt and pepper.
Nutrition Information
Serving size: 1 tablespoon of spread with 1 baguette slice Calories: 129 Fat: 6 grams Saturated fat: 2 grams Carbohydrates: 16 grams Sugar: 2 grams Sodium: 78 milligrams Fiber: 2 grams Protein: 4 grams Cholesterol: 8 milligrams

 

This post was written by John Compton, M.Div., program coordinator of Rooted Community Health. This initiative of Vanderbilt University Medical Center’s Center for Biomedical Ethics and Society seeks to engage partners across Vanderbilt and Middle Tennessee communities in service of ecological sustainability, health promotion and human flourishing.

 

Watch the Rooted Community Health Vandy Cooks “Happy Hour” here:

Healthy Snacks

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