This Butternut Squash Crostini is such a great fall appetizer! Crisp pieces of bread are slathered with a whipped butternut squash and ricotta mixture, topped with italian sausage and kale. Hearty and delicious!
Preheat oven to 375 degrees. Toss squash with olive oil, brown sugar, cinnamon, cardamom and salt. Roast for 15 minutes or until soft.
In a mini food processor, add squash. Puree. Add ricotta and whip until light and combined with squash. Season with salt and pepper.
In a small non-stick skillet. Brown turkey sausage over a medium-high heat. Once sausage is brown add chopped kale. Cook until wilted. Remove from heat and season with salt and pepper.
Drizzle crostini with olive oil. Season with salt and pepper. Over a gas burner or grill, toast until slightly charred. Spread whipped squash on crostini. Top with sausage and kale mixture.