4 years ago

Appetizer idea: Butternut Squash, Ricotta & Sage

As the weather
turns cooler, turn to this fall-inspired bruschetta appetizer for your next
dinner party!

Start by heating
your oven to 425 F. Peel, seed
and dice one small butternut squash. On a baking sheet, toss the diced squash
with 2 tablespoons of olive oil. Season with salt and pepper to taste. Roast
for 25-30 minutes.

Next, heat 2
tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the
sage leaves (you’ll want one per appetizer). Keep the leaves in the oil for 30
seconds, flipping once during cooking. Once crispy, place the sage on a paper
towel to dry.

Layer sliced baguette
from our bakery with a spoonful of ricotta, roasted squash and fried sage.
Optional: Drizzle each slice with Asaro
Lemon Extra Virgin Olive Oil

Pairs well with Cabernet Sauvignon.