Squash Crostini With Whipped Ricotta

Prepare Squash

1. Preheat oven to 450°F and line baking sheet with parchment paper.
2. Cut squash in half lengthwise and remove seeds. Cut into 1⁄2″-thick half rings,then cut each piece in half again.
3. In bowl, mix together maple syrup, cinnamon, cloves and olive oil, and season with salt and pepper.
4. Arrange squash on baking sheet and brush with maple mixture. Roast for 7 to 11 minutes, flipping once, until pieces are caramelized and tender. Set aside.

Toast Crostini And Make Whipped Ricotta

1. Reduce oven temperature to 400°F. Arrange baguette slices on baking sheet and brush both sides with 2 tablespoons of olive oil. Bake for about 5 minutes per side.
2. In medium bowl, combine ricotta with milk, cinnamon and pinch each of salt and pepper, and beat with whisk until light and fluffy.

Fry Sage Sage And Assemble

1. In medium skillet over medium-high heat, add 2 tablespoons of olive oil. Working with a few leaves at a time, add sage to pan and fry for 30 seconds, until crispy but not burnt. Transfer to paper towel-lined plate and sprinkle with fleur de sel.
2. To serve, smear ricotta on slices of toasted baguette. Add overlapping pieces of squash, drizzle with remaining olive oil, fried sage and fleur de sel.