Recipes and Cooking Butternut-Sage Crostini Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Roast Time: 35 mins Bake Time: 9 mins Total Time: 1 hrs 24 mins Servings: 12 Yield: 30 appetizers Jump to Nutrition Facts Ingredients 1 2 pound butternut squash ¾ cup whole-milk ricotta cheese 1 teaspoon finely shredded lemon peel ½ teaspoon cracked black pepper ¼ teaspoon salt Dash cayenne pepper 1 tablespoon slivered fresh sage leaves ⅔ cup hazelnuts, toasted and chopped 2 tablespoon lemon juice 1 1 pound loaf baguette-style French bread ¼ cup extra virgin olive oil Fresh sage leaves (optional) Directions Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on the prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F. Meanwhile, in a medium bowl stir together ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside. Scoop flesh from squash halves and transfer to a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside. Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown. Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves. To Make Ahead: Prepare as directed through Step 3. Place ricotta mixture and squash mixture in separate airtight containers; cover. Chill mixtures for up to 24 hours. Let stand at room temperature for 30 minutes before continuing as directed. Rate it Print Nutrition Facts (per serving) 108 Calories 4g Fat 15g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 108 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 139mg 6% Total Carbohydrate 15g 5% Total Sugars 1g Protein 4g Vitamin C 7.1mg 36% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 136mg 3% Folate, total 12.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.