Whipped Basil Ricotta Crostini with Sautéed Butternut Squash

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Ingredients

For the Butternut Squash:

• 1 cup butternut squash, cubed in 1/2 inch pieces
• 1 tbsp Sutter Buttes Basil Olive Oil
• 1/4 tsp pepper

For the Basil Ricotta:

• 2 cups (8 oz) ricotta
• 1/2 cup basil, chopped
• 1/2 tsp Everyday Seasoned Salt
• 1/2 tsp pepper
• 1 tbsp Sutter Buttes Basil Olive Oil
• 1 large baguette
• 3 tbsp Sutter Buttes Fig Balsamic Vinegar

Directions

1. Preheat oven to 400 degrees and prepare a lined baking sheet.  
2. In a bowl toss squash with olive oil and pepper, spread out on baking sheet. Roast for 15 minutes, tossing half way.  
3. While squash is baking, slice baguettes in 1/2 inch thick slices, set aside.  
4. When squash is finished baking, remove from the sheet in allow to cool completely in a bowl.
5. Lay baguette slices on the baking sheet and bake for 10 minutes, flipping halfway through.  
6. While slices are baking, in a mixing bowl, beat ricotta, basil, salt and pepper until smooth and fluffy, set aside.  
7. Remove baguettes from oven and allow to cool for a few minutes. Once slightly cooled, scoop about 2 tbsp of ricotta mixture on top of bread.  
8. Layer with a few pieces of squash and drizzle with fig balsamic.