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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut-sides down, on prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.
Meanwhile, combine ricotta, lemon zest, black pepper, salt and cayenne in a medium bowl; set aside.
Scoop flesh from squash halves and transfer to the bowl of a food processor. Add sage, 1/3 cup hazelnuts and lemon juice. Cover and process until smooth; set aside.
Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet, arrange baguette slices in a single layer. Brush slices lightly with half the oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.
Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.