Herbs, choppes (recommended- basil, sage, thyme, tarragon or a mix)
Instructions
Peel and chop squash into 1/2 inch cubes. Toss with oil, salt and brown sugar and roast at 400 dgrees until brown and caramelized, about 30 minutes. Cool slightly, then mash altogether.
In a medium bowl, mix ricotta and lemon zest, and just a squeeze of lemon juice. Mix. Toss in salt and pepper to taste.
Slice the baguette. Toast under broiler.
Top slices first with squash, then cheese mixture, top with herbs.
Originally Submitted
10/24/2011
0 Out of 5 from
0 reviews
You can add this Squash and Ricotta Crostini recipe to your own private DesktopCookbook.
