Sunday, October 9, 2011

Sasha's Kitchen: Squash Fig Crostini

I was looking for a new fall recipe for a dinner party that I was throwing and came across a delicious sounding recipe for ricotta/squash crostinis with sage in Bon Appetit magazine.  I decided to modify up the original recipe with some perfect mission figs that I had just ordered with my FreshDirect delivery, Turns out that figs and butternut squash are just the perfect food combination for fall.  I made the crostinis for my dinner party a small plate, served on a large platter for when everyone had just arrived.  They were a huge success and I'd be happy to serve them again at my next fall dinner party.

Sasha's Fig & Squash Crostini
1 15 oz container of ricotta cheese
1 loaf of french or italian bread, sliced and toasted
sage leaves
2 T of butter
1 container of mission figs (cop up about half a cup)
butternut squash (enough for two cups)
3 1/2 T of olive oil
fresh lemon juice and olive oil for vinaigrette

First, chop up about two cups of the butternut squash.  Chopping butternut squash is such a pain and takes some work.  I wish I had bought it pre-peeled and chopped, but I didn't. Here you need to peel the squash and cut it up into a nice dice so it is east in the end to spoon over the bread.  Mix the squash with 2 T of oil and a pinch of sugar.  Preheat the oven to 425 and broil the squash for 25 to 30 minutes on a rimmed baking sheet, tossing occasionally.  Allow to cool completely.  You can store the squash in the fridge.  Heat the other 1 1/2 t of oil in a small pan and add about 24 sage leaves.  Cook until the edges begin to curl and turn dark green.

Spread the toasted bread slices with the ricotta and cover with the squash, adding some figs.  You will need about a half cup of figs, chopped and two cups of squash.  Add the sage leaf and season with some pepper.  Toss a vinaigrette with lemon and olive oil and sprinkle on a light vinaigrette just before serving.   The original recipe calls for some lemon zest in with the ricotta but I left that out since my husband, Brad isn't a big fan of lemon.


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