Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil

Fall themed toasts with butternut squash, pears, ricotta and sage.

For the Squash:
1 medium butternut squash
2 tablespoons extra-virgin olive oil
1 tsp. salt
1 tsp. black pepper
2 tablespoons honey

For the Sage Oil:
1/4 cup vegetable or canola oil
1/4 cup extra-virgin olive oil
1/2 cup fresh sage leaves

For Assembly:
2 rustic French baguettes
About 1 cup part-skim ricotta cheese
2 pears, thinly sliced and cut to fit the bread

View the full recipe at Floating Kitchen →