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  • 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

Servings: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1

    Preheat the oven to 425F. Line a rimmed baking pan with parchment paper.

  • 2

    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.

  • 3

    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.

  • 4

    Reduce heat to medium. Cook for an additional 5-10 minutes, until fork tender.

  • 5

    In the meantime, add the ricotta and heavy cream to a food processor. Pulse on HIGH until smooth and creamy.

  • 6

    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.

  • 7

    Garnish with flaky salt and enjoy immediately!

A Bright Moment

A Bright Moment


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