Butternut Squash and Ricotta Crostini
Recipe type: Appetizer
Serves: 12
  • 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
  • Coarse sea salt
  • Ground black pepper
  • ¾ cup low-fat ricotta
  • 12 (3/8-inch-thick) baguette slices, toasted (or 1 loaf of sourdough bread)
  • 4 tablespoons balsamic vinegar
  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
Recipe by My Southern Health at https://www.mysouthernhealth.com/recipe-butternut-squash-and-ricotta-crostini/