Photo: Sorin Gheorghita
Butternut Squash, Ricotta, and Sage Crostini
9 ingredients
Makes 12 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
362
Calories
12g
Protein
24g
Fat
24g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
- 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 1/2 teaspoons (packed) light brown sugar
- Coarse sea salt and freshly ground black pepper
- 24 fresh sage leaves
- 3/4 cup fresh ricotta
- 1/2 teaspoon finely grated lemon zest
- 12 3/8"-thick baguette slices, toasted
- Fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes