Remember how I was talking about roasting squash the other day? I went overboard, and now my fridge is filled with squash, which means that I am coming up with fun new ways to eat it. This kabocha squash and ricotta bruschetta is my version of the incredible appetizer served at The Pump Room at the Public Hotel. It is a great sweet and salty flavor combination, and a wonderful seasonal appetizer.
Once you have roasted squash, this appetizer is simple to prepare. You just need to add bread, ricotta, butter, brown sugar, and sage. You can make the ricotta from scratch if you like, or you can purchase it. I am a huge fan of sweet and salty flavor combinations and this appetizer involves the best of both worlds. Fresh bread is buttered, generously layered with slightly salty ricotta, then topped with roasted squash, and drizzled with a brown sugar butter and sage sauce. It’s elegant, but still easy.
This is one of those recipes that is really easy to adjust based on how many people you would like to serve. If you roast squash you will have enough to make bruschetta for 8-12 people.
You will need:
1 Roasted Kabocha Squash
Follow the directions to make Roasted Kabocha Squash. Once it is ready, just mash it.
Slice the bread, butter bother sides, and toast it in the oven at 350 degrees until golden brown.
Melt butter in a skillet over medium low heat. The amount you need depends on how much bruschetta you are preparing. Use about 1/2 tablespoon per serving. Once the butter melts, add chopped sage (about 1/2 teaspoon a person). Stir frequently. Butter goes from browned to burnt quickly, so keep your eye on it.
Spread ricotta over the bread, and then add a layer of squash on top. Drizzle with the brown butter and sage sauce and serve immediately.