Ricotta Squash Crostini

Trick or treat?

Today is Halloween and here is an easy appetizer to make while you’re at home waiting for the neighborhood kids to knock on the door or ring the door bell.

I don’t really understand the hype of Halloween, why we dress up, make light of, and celebrate fear, darkness, and evil when there really is so much of it in the world. I remember when I was a child, for Halloween a neighbor would hide behind the trees in their front yard pulling on a chainsaw as children walked up to the front door in hope of candy. For a little girl it was incredibly scary; and to me that’s not fun. Tomorrow is a holiday in Italy, All Saints Day, which on the contrary to Halloween is a celebration of life. So don’t forget the light that drives out and overcomes the darkness.

With autumn in full swing everything pumpkin and butternut squash sounds delicious. So pour yourself a glass of wine and get these crostini in the oven to nibble on this evening.

Ingredients:

• 1 baguette
• 100 grams butternut squash peeled and cubed
• 150 grams of  ricotta
• 1/4 tsp onion salt
• 1/4 tsp garlic powder
• salt to taste
• pepper to taste
• olive oil

Directions:

1. Pre-heat oven to 350° F (175° C).
2. Place the cubed butternut squash on a baking try lined with parchment paper. Drizzle with olive oil and sprinkle withsalt and pepper.
3. Bake the squash in the oven for 15 minutes, until soft and the edges are browned.
4. Slice the baguette and place on a baking sheet. Place in the oven while squash is cooking for 5 minutes until toasted.
5. In a small bowl mix together the ricotta with the onion salt and garlic powder.
6. On the cooled toasted baguette, smooth over a spoonful of ricotta.
7. Once the squash has finished baking, take it out of the oven and squish the cubes down with a fork and mix it together right on the tray.
8. Dollop a small spoonful of squash onto each bread slice.
9. Drizzle with olive oil and sprinkle with pepper.

Enjoy!