Winter 2021 Senior Newsletter

WINTER RECIPE

Butternut Sage Crostini

This Butternut-Sage Crostini with Ricotta and Pumpkin seeds will be a showstopper at your family Christmas! It’s simple and delicious, plus, butternut squash is full of potassium and fiber which are helpful in managing cholesterol and maintaining good heart health. This recipe is from Better Homes and Gardens.

YIELD: PREP TIME: COOK TIME:

8 Servings 40 MIN 45 MIN

INGREDIENTS:

1 3/4 1

2 pound butternut squash

DIRECTIONS:

cup ricotta cheese

Preheat oven to 350°F. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.

1.

teaspoon lemon zest

dash of cayenne pepper

Meanwhile, in a medium bowl combine ricotta cheese, lemon zest black pepper, salt, and cayenne pepper; set aside.

2.

1/4 1 2 2/3

teaspoon of salt & pepper

Scoop flesh from squash halves and transfer to the bowl of a food processor. Add the chopped sage and the lemon juice. Cover and process until smooth; set aside. Slice baguette diagonally into 1/2-inch slices. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown. Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with optional pumpkin seeds. Serve warm or at room temperature. If desired, garnish with whole sage leaves.

3.

tablespoon chopped sage

tablespoons lemon juice

cup toasted pumpkin seeds (optional)

4.

1 1

French baguette

tablespoon olive oil

5.

fresh sage (optional garnish)

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