I started this blog 5 years ago (what?!) with the goal of sharing my affordable finds -- since it's start I've moved from NYC back to my home state of Maryland, settled down with a quieter lifestyle and now work for Glitter Guide from home. Taking outfit photos has become harder and harder for me and while I'll still aim to share a few per week you'll start to see a lot more entertaining, DIY and decor posts around here- all focused on sharing how you can live a stylish life affordably. I'd love your feedback on this content!
Today I'm excited to share one of my favorite seasonal appetizers that is perfect for Thanksgiving and fall entertaining- and it's cheap and easy! Crostini is one of my favorite appetizers to serve because the options are endless (see my previous recipes here and here) and if you add a few fresh herbs + drizzle of olive oil it looks fancy and fantastic! Later this week I'll be sharing the recipe for this Apple Cider Bourbon cocktail!
Photography by Sarah Culver
Continue reading for the recipe!
Butternut Squash + Ricotta Crostini
Cubed and peeled butternut squash (I used half of a small squash)
Full fat ricotta cheese
Fresh sage
Olive Oil
Toasted and sliced French bread
1. Coat butternut squash in olive oil, salt and pepper and roast in a 400 degree oven until soft (about 15 minutes) turning throughout. Let cool. Mash with a potato masher, wooden spoon or fork. Add salt and pepper to taste.
2. Top toasts with butternut squash puree followed by a dollop of ricotta cheese. Drizzle olive oil on top and add fresh, chopped sage.
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