1 2-lb. butternut squash, peeled, seeded and cut into ½-inch cubes (about 4 cups)
3 ½ tbsp. extra virgin olive oil, divided
1 ½ tsp. light brown sugar, packed
Salt & pepper to taste
24 fresh sage leaves
¾ cup fresh ricotta
½ tsp. lemon zest, finely grated
1 baguette (cut into 24 slices and toasted)
6 oz. Kretschmar Skin on Turkey Breast (cut into 24 pieces)
Preheat oven to 425ºF. Toss together squash, 2 tablespoons olive oil and brown sugar. Season with salt and pepper. Arrange in single layer on a rimmed baking sheet. Roast until squash is golden and tender, 25-30 minutes.
Heat 1 ½ tablespoons olive oil in small skillet over medium-high heat. Add sage, and cook until edges begin to curl and turn dark green, 1-2 minutes. Set sage aside on paper towels to drain. Mix ricotta and lemon zest together; season with salt and pepper.
Spread ½ tablespoon of ricotta mix on each toasted baguette slice. Top each with a half slice of turkey, a few squash cubes, and one sage leaf. Serve immediately.