Squash and Sausage Crostini

Squash and Sausage Crostini


• 4 Pane Turano slices
• 1 tablespoons extra-virgin olive oil
• 8 ounces mild Italian sausage links, casings removed
• 1 teaspoon fennel seeds, coarsely crushed
• 1 (12-ounce) delicata or acorn squash, halved, seeded, and thinly sliced
• Freshly ground black pepper
• 3/4 teaspoon kosher salt, divided
• 2 cups whole-milk ricotta cheese
• 1 tablespoon chopped fresh oregano
• 1 tablespoon buckwheat or other honey, plus more for drizzling
• Flaky sea salt (such as Maldon)
• Fresh oregano leaves
• Crushed red pepper (optional)


① On low-to-medium heat, cook the squash with a dash of olive oil, salt, and pepper for 3-4 minutes. Set aside.

② Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Add sausage and crushed fennel seeds; cook, breaking up sausage with a wooden spoon, until meat is browned, about 5 minutes. Remove skillet from heat; add squash, a few grinds of black pepper, and 1/2 teaspoon kosher salt; stir until well combined.

③ Stir together ricotta, oregano, honey, and remaining 1/4 teaspoon kosher salt in a medium bowl.

④ Spread ricotta mixture over the Pane Turano slices, leaving a small border. Scatter squash-sausage mixture in an even layer over ricotta mixture. Fold edges of dough over filling, overlapping every 4 inches or so to create an evenly pleated crust.

⑤ Bake in preheated oven until nicely browned and crisp, 15 to 20 minutes. Remove from oven, and immediately drizzle generously with honey. Scatter oregano leaves over filling, and, if desired, sprinkle with red pepper. Cut crostini wedges.

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