I have Fall fever.
The crisp mornings, beautiful afternoons, and chilly evenings. I love it all!
So does Henry. (Especially all the apples.)
Unfortunately, my body is having trouble adjusting to the change of seasons. I took today off from the farm due to an actual fever. Major bummer. The good news is that I think this is just a 24 hour thing and I am feeling much better than I was earlier today.
I think the apple cider I was drinking all day helped (minus the whisky this time!)
And now that I am feeling better I thought I would share a lovely new appetizer with you all. We made this the other night and It was quite good. The recipe needs a bit of tweaking because I felt like it was missing a little something…but it is still worth sharing and I will definitely make this again with a few modifications.
Butternut Squash, Ricotta, and Sage Crostini (Inspired by, Bon Appetit Recipe)
These were great, but Taylor put it best when he said, “all this is missing is bacon.” and I actually agree. They needed an extra kick of some sort. But check out the recipe and definitely give these guys a try. Let me know if you think any other combination would work well. These would still be a great appetizer for turkey day!
1 2-pound butternut squash, peeled, seeded, cut into 1/2″ cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
1 baguette loaf. Sliced in about 1/2-2/3 inch slices, toasted
Fresh lemon juice
Preheat oven to 425°. Toss squash, 2 Tbsp. oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 Tbsp. oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
Spread 1 Tbsp. of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.