Name: Butternut Squash, Ricotta, and Sage Crostini
Prep time: 20 minutes
Total time: 50 minutes
Yield: 12 Servings
Ingredients: 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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