Whip up these mouth-watering butternut squash and ricotta bites with crispy sage for a holiday party appetizer that everyone will love! Orrrr…. make them before your extended family arrives and eat them yourself. 🤤 We promise we won't tell. 🤫
What You'll Need:
- 1 Butternut Squash, Cubed (about 3-4 cups)
- 3 TBSP Brown Sugar
- Vegetable or Olive Oil, For Drizzling
- 1 ½ Cups Ricotta Cheese
- Zest of 1 Lemon
- Package of Sage Leaves
- Sea Salt Popchips
- Salt & Pepper
Instructions:
- Add butternut squash to a parchment lined baking sheet, drizzle with oil and sprinkle with brown sugar. Stir on the baking sheet to combine.
- Roast the squash in a 425° oven for 35 min or until fork tender.
- Right on the parchment, mash the butternut squash with a potato masher. Leave a few chunks or continue until smooth; it's up to you.
- In a small mixing bowl, combine the ricotta cheese and lemon zest. Add salt and pepper to taste.
- In a small saute pan, pour enough vegetable oil to cover the bottom of the pan.
- Heat the oil on medium until the surface of the oil begins to look shimmery or rippled.
- Next, add a few sage leaves at a time to the oil (make sure the leaves are dry to reduce splatter) and fry until crisp, about 15-20 seconds. Once the leaves stop bubbling, they are ready.
- Remove sage from the oil, let cool, and drain on a paper towel. Repeat the process with more sage leaves until 6-7 leaves are done.
- Assemble the bites! Arrange a layer of Popchips on a platter and spoon a dollop each of the ricotta mixture and the butternut squash mixture onto each chip and top with a piece of crispy sage. Finish with flaked salt, coarse sea salt, or fresh cracked pepper if desired.
To Serve:
These small bites are best served immediately for optimum crunch factor. If you prep ahead, refrigerate them no more than a few hours and set them on the counter for 15 minutes before serving to bring them to room temperature.
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