Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

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Umite Chef Kitchen Cooking Utensils Set, 33 pcs Non-Stick Silicone Cooking Kitchen Utensils Spatula...
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Mixing Bowls with Airtight Lids, 20 piece Stainless Steel Metal Nesting Bowls, AIKKIL Non-Slip...
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Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage
Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins

Serves: About 16-20 Crostini*

Ingredients

  • 1 loaf of good-quality crusty bread, cut into slices
  • 1 acorn squash
  • 1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
  • 1½ cups good-quality ricotta
  • 1 bunch sage leaves
  • Honey
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
  2. Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
  3. Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
  4. Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
  5. Devour immediately.

Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 16-20

Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

Ingredients

  • 1 loaf of good-quality crusty bread, cut into slices
  • 1 acorn squash
  • 1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
  • 1½ cups good-quality ricotta
  • 1 bunch sage leaves
  • Honey
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
  2. Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
  3. Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
  4. Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
  5. Devour immediately.
https://appetizergirl.com/appetizer/fresh-acorn-squash-crostini-with-ricotta-bacon-and-fried-sage/