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Butternut Squash, Pear, and Walnut Crostini with Blue Cheese Whipped Ricotta

It’s the season of all things pumpkin spice, and the delicious, warm flavours we love at this time of year have inspired this dish. We’re giving butternut squash and pears a gentle roast in a cloak of cinnamon and nutmeg and laying them on toasted crostini with a whipped blue cheese ricotta. It’s the perfect savoury bite to kick off a Thanksgiving meal.
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Servings: 4
Ingredients Method

Ingredients
  

Whipped blue cheese ricotta
  • 1 ½ ounces mild blue cheese such as a Danish Blue
  • ½ cup ricotta
  • 1 teaspoon extra-virgin olive oil
  • Black pepper to taste
Squash mixture
  • 3 cups finely diced butternut squash
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon hot smoked paprika
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups finely diced pears
  • ½ cup walnuts chopped in pea-sized pieces
Crostini
  • 1 baguette sliced on the bias
  • 2 teaspoons extra-virgin olive oil divided
  • 1 tablespoon chopped fresh thyme leaves to garnish
  • 1 teaspoon honey to garnish

Method
 

  1. For whipped blue cheese ricotta, combine all ingredients in food processor. Process for approximately 60 seconds, until light and airy. Remove to airtight container, cover, and refrigerate.
  2. Place baking sheet in oven and preheat to 400°F.
  3. For squash mixture, in large bowl, toss butternut squash with cinnamon, nutmeg, paprika, salt, and olive oil. Arrange on preheated baking sheet in even layer. Roast for 10 minutes.
  4. Meanwhile, add pears to same bowl and toss to coat with remaining oil and seasonings. After 10 minutes, add pears to baking sheet and roast for an additional 10 minutes, stirring well to combine. Lastly, add walnuts and roast for a further 2 to 3 minutes, stirring occasionally to prevent burning. Remove from oven and keep warm.
  5. For crostini, arrange baguette slices on second baking tray and drizzle or brush with 1 teaspoon olive oil. Turn slices over and drizzle or brush with remaining 1 teaspoon oil. Bake for 10 minutes, until golden brown, flipping halfway through.
  6. Spread whipped blue cheese ricotta mixture on each toasted baguette slice and top with squash mixture. Repeat with remaining baguette slices. Garnish with thyme leaves, drizzle with honey, and enjoy.