- 1 small Butternut Squash, about 2 cups of ½” cubes
- 2 tbsp. Fresh Sage Leaves, chopped
- 2 tbsp. Butter
- ½ tsp. Salt
- 8 oz. Whole Milk Whipped Ricotta Cheese
- 1 tbsp. Heavy Cream
- 1 Baguette
- 2 tbsp. Olive Oil
- 1 cup Josie Organics Organic Baby Arugula
- ¼ cup Honey
- Flaky Salt
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 425F. Line a rimmed baking pan with parchment paper.
Slice the baguette into ½” rounds. Arrange on the baking sheet and drizzle with the 2 tablespoons of olive oil. Toast for 5-7 minutes, until lightly golden brown, flipping halfway through.
Add the finely chopped butternut squash and sage into a skillet over medium high heat with the butter. Sauté for 10 minutes, then add 3 tablespoons of water and cover the pan.
Reduce heat to medium. Cook for an additional 5-10 minutes, until fork tender.
In the meantime, add the ricotta and heavy cream to a food processor. Pulse on HIGH until smooth and creamy.
To Assemble: On each crostini, add a generous slather of the whipped ricotta. Add arugula, a serving of the fried butternut squash and sage, and lastly a drizzle of honey.
Garnish with flaky salt and enjoy immediately!