11/5/12 - Roasted Butternut Squash Crostini

serves 6

12 each ½ inch slices of baguette bread

3 tablespoons extra virgin olive oil

¾ cup ricotta

½ teaspoon rosemary, chopped fine

As needed salt and fresh black pepper

¼ cup pine nuts

¼ cup prosciutto, sliced thin, baked to crispy

Arrange the sliced baguette bread on a cookie sheet. Drizzle with olive oil, and place in 375 degree oven and bake until crispy. In a small mixing bowl mix ricotta, rosemary, and season with salt and pepper.

for the butternut squash:

2 cups Butternut Squash, peeled, cut small dice

2 tablespoons extra virgin olive oil

1 teaspoon honey

½ teaspoon thyme, fresh chopped

As needed salt & fresh black pepper

Preheat oven to 375 degrees F. In a small mixing bowl, mix the squash with the olive oil, honey, and fresh thyme. Season with salt and pepper, and place on a greased cookie sheet. Place in oven and cook until tender about 20-25 minutes. Take out of oven, keep warm.

To serve:

Spread each crostini with the ricotta cheese mixture. Next top each crostini evenly with the warmed butternut squash. Top each with pine nuts, prosciutto, and a little drizzle of extra virgin olive oil. Serve.