Ricotta Crostini With Butternut Squash Crispy Sage

Ingredients

• 1 1/2 cups whole-milk ricotta
• 2 tablespoons heavy cream
• Zest of 1/2 lemon (optional)
• 1/4 teaspoon salt, plus more for seasoning
• Freshly ground black pepper
• 1 baguette, sliced
• 4 tablespoons olive oil, divided, plus more for drizzling
• 1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
• 1 tablespoon maple syrup
• 30 sage leaves
• Flaky sea salt

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