baguette cut into ½crostini brown sugar cubed butternut squash, about ½ small squash ground cinnamon links Italian turkey sausage olive oil + more for drizzling packed kale, chopped Pinch of ground cardamom ricotta salt Appetizers

Wedding Food Ideas: Whipped Ricotta, Butternut Squash Crostini and Italian Sausage

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Whipped Ricotta, Butternut Squash Crostini & Italian Sausage
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Servings Prep Time
12 5 minutes
Cook Time
20 minutes
Servings Prep Time
12 5 minutes
Cook Time
20 minutes
Whipped Ricotta, Butternut Squash Crostini & Italian Sausage
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 5 minutes
Cook Time
20 minutes
Servings Prep Time
12 5 minutes
Cook Time
20 minutes
Ingredients
  • ½ inch baguette cut into ½crostini
  • cups cubed butternut squash, about ½ small squash
  • 2 teaspoons olive oil + more for drizzling
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of ground cardamom
  • ¼ teaspoon salt
  • ½ cup ricotta
  • 2 cups packed kale, chopped
  • 2 links Italian turkey sausage
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Toss squash with olive oil, brown sugar, cinnamon, cardamom and salt. Roast for 15 minutes or until soft.
  3. In a mini food processor, add squash. Puree. Add ricotta and whip until light and combined with squash. Season with salt and pepper.
  4. In a small non-stick skillet. Brown turkey sausage over a medium-high heat. Once sausage is brown add chopped kale. Cook until wilted. Remove from heat and season with salt and pepper.
  5. Drizzle crostini with olive oil. Season with salt and pepper. Over a gas burner or grill, toast until slightly charred.
  6. Spread whipped squash on crostini. Top with sausage and kale mixture.
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Source: Cooking for Keeps

 

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