Roasted Squash Holiday Crostini

Roasted Squash Holiday Crostini

Go sweet, simple & tasty with this roasted squash & whipped ricotta crostini. This appy is based on ease as well as flavor. Luckily for you, you can go from zero to mouthwatering by visiting https://www.kikis.ca/. Everything featured in this recipe is available on their site with the click of a button. Merry Merry Y’all.

Makes 8 crostinis

Ingredients:

  • 1 acorn squash
  • 1 baguette
  • 1 cup ricotta cheese + 3 tablespoons soy milk
  • 1/2 cup roasted hazelnuts
  • 2 tablepsoons maple syrup
  • 3 tablespoons olive oil
  • 1 tablespoons fresh rosemary sprigs
  • Zest of 1 lemon
  • Salt & pepper

Directions:

  1. Preheat the oven to 425.
  2. Cut squash in half and with a spoon, remove the seeds.
  3. Place flesh side up on a baking sheet. Drizzle with 1 tablespoon olive oil and a sprinkle of salt and pepper.
  4. Transfer to oven to bake for 40 minutes until tender.
  5. Meanwhile, use an electric mixer to whip the ricotta. Add a tablespoon of soy milk at a time until smooth and creamy.
  6. Once squash is cooked, allow to cool for 10 minutes before handling.
  7. Cut baguette into 1/2 inch thick slices and brush with olive oil. Place on a baking sheet and toast in the oven for 1-3 minutes on each side until golden brown.
  8. Once squash has cooled, remove the peel and discard. Puree the roasted squash in a food processor or using an immersion blender.
  9. To assemble the crostini top each toast with a scoop of squash puree, whipped ricotta, roasted hazelnuts, lemon zest, a few rosemary leaves, a drizzle of maple syrup and salt and pepper. Serve immediately or cover and transfer to fridge until ready to eat. Enjoy! xx

 

 

 

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