Am I the only one that looks forward to all the food on Christmas day? We always try to do a special Christmas breakfast and we are usually spending Christmas afternoon with family which involves lots of delicious food.
This year, I know the holidays are looking different for everyone. Some are still getting to enjoy time with family while others are doing Christmas solo. Whatever camp you are in, these butternut squash crostini with orange ricotta and cranberries are perfect. Serve them as an appetizer if you are having a bigger gathering and if you're solo, these make a great lunch while watching your favorite Christmas movie.
These babies pack all the Christmas punch. You've got the butternut squash mixed with the flavors of cranberries and orange and sage all topped with a balsamic and honey drizzle. These are cozy little appetizers of joy, friends!
Butternut Squash Crostini with Orange Ricotta & Cranberries
- 1 baguette
- 1 butternut squash, diced in 1/2 inch pieces (or buy a bag of pre-cut)
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- pinch of salt
- pinch of pepper
- 1/2 cup dried cranberries
- 2 cups ricotta cheese
- juice from half an orange
- zest from one orange
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon fresh thyme
- Preheat the oven to 375°F.
- Cut baguette into 1/2 inch slices and place on a baking sheet. Bake in the oven for 8 minutes.. Once slices are done, take out of oven and set aside.
- In a bowl, place the butternut squash, olive oil, brown sugar, salt and pepper and toss until squash is evenly coated. Put foil on a baking sheet and place your squash mixture on the baking sheet. Bake for about 30 minutes or until butternut squash is tender.
- While your squash is baking, dump your ricotta and orange juice in a small bowl and stir to combine. Put in the fridge until ready to use.
- You can also make your drizzle by combining the honey and balsamic dressing and whisk until combined.
- Once your butternut squash is done, take it out of the oven and add the cranberries, thyme and sage to the pan. Stir all ingredients together to incorporate.
- To build your crostini, spread some orange ricotta on each baguette and top with the butternut squash mixture. Sprinkle some orange zest on each and drizzle with the honey balsamic mixture. Serve warm and enjoy!