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Recipes Soups & StewsButternut SquashButternut Squash, Ricotta, and Sage Crostini

Butternut Squash, Ricotta, and Sage Crostini without carrot

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Butternut Squash, Ricotta, and Sage Crostini

Butternut Squash, Ricotta, and Sage Crostini

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[...]

Source: epicurious.com

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