Shrimp & Butternut Squash Crostini
 
Makes 18
Ingredients
  • 1½ cups diced peeled butternut squash (approximately ¼-inch pieces)
  • 2 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • 18 large shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon minced garlic
  • ⅛ teaspoon crushed red pepper
  • ⅔ cup whole-milk ricotta cheese
  • 18 (⅛-inch-thick) slices baguette, toasted
  • Garnish: fresh oregano
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.teaspoon salt, paprika, garlic, and pepper.
  2. In a large bowl, stir together squash, 1 tablespoon olive oil, and ½ teaspoon salt. Arrange squash in a single layer on prepared baking sheet.
  3. Bake until squash is golden brown and tender, 15 to 20 minutes. Transfer squash to a medium heatproof bowl.
  4. In another large bowl, gently stir together shrimp, remaining 1 tablespoon olive oil, remaining 1
  5. Heat a large skillet over medium-high heat. Add shrimp to skillet and cook, turning occasionally, until golden brown and curled, 3 to 5 minutes. Let cool slightly. Chop shrimp into ¼-inch pieces and add to squash, tossing to combine.
  6. Transfer ricotta to a piping bag and cut a ¼-inch opening in tip. Pipe a small amount of ricotta on each baguette slice. Top with squash mixture.
  7. Garnish with fresh oregano, if desired. Serve immediately.
Notes
MAKE-AHEAD TIP:
Squash mixture can be prepared a day in advance, covered, and refrigerated. Let come to room temperature just before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-butternut-squash-crostini/