Appetizer idea: Butternut Squash, Ricotta & Sage
As the weather
turns cooler, turn to this fall-inspired bruschetta appetizer for your next
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.
Pairs well with Cabernet Sauvignon.