Off The Bone Turkey Breast & Roasted Butternut Squash Crostini

Off The Bone Turkey Breast & Roasted Butternut Squash Crostini

Prep Time: 20 min, Total Time: 40 min, Serves: 24 Printable Version


  • 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.