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Butternut Squash, Ricotta, and Sage Crostini

Butternut Squash, Ricotta, and Sage Crostini Recipe

  • 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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