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Squash and Ricotta Crostini Recipe


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     Squash and Ricotta Crostini

Category   Appetizers
Sub Category   None

1 baguette
2 cups butternut squash, in cubes
1 Tbsp brown sugar
1 cup ricotta cheese
1 lemon - zest and juice
Salt and Pepper
Herbs, choppes (recommended- basil, sage, thyme, tarragon or a mix)

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.

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