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makes 12
(recipe adapted from BonAppetit Magazine)
1 2 lb. butternut squash, peeled, seeded & cut into 1/2 inch cubes
5 1/2 tablespoons extra virgin olive oil, divided plus more for drizzling
1 tablespoon light brown sugar
coarse sea salt & pepper
24 fresh sage leaves
1 cup ricotta
1 teaspoon finely grated lemon zest
12 3/8- thick baguette slices
1 garlic clove
fresh lemon juice
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1st Keep
 lisabee
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