Crostini with Butternut Squash, Ricotta & Sage
30 min
Veggie
25134
For 2 Portions
100 g
ricotta
12 leaves
sage, fresh
1/2
baguette
1/2
butternut squash
2 1/2 tbsp
olive oil
2 clove(s)
garlic
1 tbsp
white wine vinegar
1 tbsp
honey
pepper
salt
1. All set?
2. Preheat oven to 350°F (conventional, recommended) or 310°F (fan).
3. Peel butternut, halve, and deseed. Then dice finely.