Butternut Squash, Ricotta, And Sage Crostini

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These are super easy and very beautiful (shame no picture). Great if you want a gorgeous appetizer that is no hassle to make.
greta haebel   •  1 Sep   •  Report
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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

12 3/8"-thick baguette slices, toasted

Fresh lemon juice

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