Roasted Butternut Squash Ricotta Crostini

Ingredients

• 1 small butternut squash, peeled and cubed (700 g)
• 4 tablespoons extra-virgin olive oil, divided (56 g)
• 1 tablespoon pure maple syrup (20 g)
• 2 tablespoons sliced fresh sage (8 g)
• 1 teaspoon fine salt, divided (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 narrow baguette, cut into 20 slices (300 g)
• 1 1/2 cups whole-milk ricotta, drained (375 g)
• 1/2 cup finely grated Parmesan cheese (45 g)
• 1 tablespoon finely grated lemon zest (6 g)
• 2 teaspoons fresh thyme leaves (2 g)

Instructions

1. Roast squash with open space. Toss squash cubes with olive oil, maple syrup, sage, salt, and pepper. Spread on a metal pan with gaps between pieces. Roast at 425°F for 22 to 26 minutes, turning once, until several faces are deep gold.
2. Whip ricotta into soft ridges. Process ricotta with lemon zest, Parmesan, olive oil, and black pepper. Scrape the bowl and continue until no grainy pockets remain and a spoon drawn through the mixture leaves a curved ridge that holds.
3. Toast bread on both sides. Brush baguette slices lightly with oil and arrange in one layer. Bake for 7 to 9 minutes, turning once, until centers feel crisp and rims show irregular golden patches. Cool on a rack before adding cheese.
4. Assemble with a visible border. Spread ricotta across each toast while leaving a narrow golden rim. Add three or four squash cubes and press them gently into the cheese. Spoon any glossy herb bits from the roasting pan across.
5. Finish in loose rows. Arrange crostini on a white oval platter in overlapping rows, turning some pieces to display browned squash faces. Add thyme and optional crisp sage sparsely. Serve within an hour, replenishing smaller batches if guests.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Roasted Butternut Squash Ricotta Crostini.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.