1 large butternut squash, peeled and ½- inch-diced
Salt and ground black pepper
1 tsp brown sugar
1 bunch fresh sage
1 large loaf of sourdough bread
1½ cups fresh ricotta, homemade or store-bought
Fresh lemon juice & zest of 1 lemon
Preheat oven to 425°. Toss diced squash with 2 tbsp. oil, S&P, and sugar in a bowl. Spread onto a baking sheet and roast 25-30 mins, until squash is golden. Cool on sheet.
Heat oil in a skillet over med heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. Drain and cool browned sage on a paper towel.
Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
Spread ricotta mixture on each sourdough slice. Top with a squash cubes and drizzle with lemon juice and olive oil. Sprinkle with salt and pepper. Top each slice with 2 fried sage leaves each.