Appetizer idea: Butternut Squash, Ricotta & Sage Bruschetta
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.
Pairs well with Cabernet Sauvignon.