Butternut-Sage Crostini With Ricotta & Hazelnuts Recipe

Prep: 40 mins – Bake: 35 mins – Total: 75 mins

Ingredients

  • 1 2 pound butternut squash
  • ¾ cup whole milk ricotta cheese
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt
  • Dash cayenne pepper
  • 1 tablespoon slivered fresh sage leaves
  • ⅔ cup hazelnuts, toasted and chopped
  • 2 tablespoons lemon juice
  • 1 1 pound loaf baguette-style French bread
  • ¼ cup extra-virgin oilve oil
  • Fresh sage leaves (optional)

Directions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.
  2. Meanwhile, in a medium bowl combine ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside.
  3. Scoop flesh from squash halves and transfer to the bowl of a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside.
  4. Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.
  5. Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.

This delicious recipe and photos were created by BHG.com, we simply shared it. Check them out for more delicious recipes!

Roasted Squash With Goat Cheese & Cranberries Recipe

Total: 60 mins

Ingredients

  • 1 butternut squash, sliced crosswise into 6 rounds
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 2 c. fresh cranberries
  • 1/2 c. pure maple syrup
  • 2 tbsp. fresh orange juice
  • 2 tsp. chopped fresh rosemary
  • 1 (4-ounce) log goat cheese, at room temperature
  • 1/4 c. heavy cream
  • 1/3 c. roasted and salted pepitas

Directions

  1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
  2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
  3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  4. Serve squash topped with cheese mixture, cranberries, and pepitas.

This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!

Thanksgiving Pithiviers – Vegan

Prep: 45 mins – Cook: 30 mins – Total: 75 mins

Ingredients

  • 300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato
  • 2 tbsp olive oil
  • 2 small shallots, finely diced
  • 2 garlic cloves, finely diced
  • a few springs of thyme, leaves picked or two pinches of dry thyme
  • salt, to taste
  • 200 g / 7 oz (weight assumes leaves only) spinach
  • black pepper, to taste
  • a good pinch of nutmeg
  • 1 sheet vegan puff pastry
  • 2 tbsp breadcrumbs
  • 2 tbsp chopped pecans
  • 1 tbsp plant milk (soy milk works well), to glaze

Directions

FILLING

  1. Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.
  2. Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.
  3. Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.
  4. Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.
  5. Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.
  6. Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.

ASSEMBLY

  1. Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.
  2. Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.
  3. Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.
  4. Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.
  5. Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.
  6. Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.
  7. Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.
  8. Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.

This recipe and photos were created by LazyCatKitchen.com, we simply shared it. Please check them out for more great ideas!