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Serves: 8-10 appetizer portions

Ingredients
4 tablespoons olive oil, plus more as needed
1 handful sage leaves
1 1/4 pound diced butternut squash, 1/4-inch cubes
1 1/2 cups (12 ounces) whole-milk ricotta cheese
1 tablespoon plus 1/4 cup maple syrup
Kosher salt
Freshly cracked black pepper
1 loaf italian bread, sliced 1/2”
1/4 cup balsamic vinegar
Flaky sea salt

Directions

Preheat the oven to 400 degrees. Heat a 12-inch cast iron skillet over medium heat. Add 3 tablespoons of the olive oil. Once hot, add the sage leaves. Fry in an even layer until crisp on both sides. Transfer the sage to a plate lined with a paper towel to drain.

Add the butternut squash to the skillet. Cook for about 12 minutes, stirring occasionally, until the squash is caramelized and tender.

Meanwhile, add the ricotta cheese, 1 tablespoon of maple syrup, and remaining 1 tablespoon of olive oil to a mixing bowl. Whisk to combine. Season with salt and freshly cracked black pepper to taste.

Place the slices of bread onto a sheet pan and drizzle with olive oil to coat both sides. Toast in the oven for about 8-10 minutes, or until golden and crisp. Cut each slice into half.

To the squash, add the balsamic vinegar and remaining ¼ cup of maple syrup. Bring to a simmer and cook for about 3 minutes on medium low until reduced. Season with salt to taste. Turn off the heat and let cool slightly.

To assemble, spread the whipped ricotta onto each piece of toast. Top with the butternut squash (along with any extra glaze), the fried sage, flaky sea salt, and more freshly cracked black pepper.

Whipped Goat Cheese with Bacon and Dates

Check out the drool-worthy video below and get her full recipe here for this bold and flavorful yet simple dip-style appetizer.

View this post on Instagram

A post shared by The Original Dish (@theoriginaldish)

Recipes reprinted with permission courtesy of The Original Dish.

Candied Cocktail Nuts

\"PHOTO:
Joe Lingeman
PHOTO: Dorie Greenspan's sweet and savory cocktail nuts.
>

The Kitchn enlisted an array of chefs to host a pre-Thanksgiving Food Fest and shared a few additional recipes with \"GMA.\"

Chef Dorie Greenspan created this sweet and savory mixture of maple syrup and red pepper candied cocktail nuts for a French-inspired menu and would be great during an appetizer hour at any upcoming soirée.

Serves: 4
Cook time: 18 minutes to 19 minutes

Show NutritionIngredients
8 ounces mixed untoasted nuts (1 1/2 to 2 cups), such as whole almonds, cashews, and walnuts
2 or 3 sprigs fresh thyme
1 tablespoon unsalted butter
1 tablespoon maple syrup
1 teaspoon packed light or dark brown sugar
1 teaspoon fleur de sel or flaky salt, or 1/2 teaspoon fine sea salt, plus more for sprinkling
3/4 teaspoon ground cinnamon
1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper

Directions

Arrange a rack in the middle of the oven and heat the oven to 350 degrees.

Line a rimmed baking sheet with parchment paper or a silicone baking mat. Add 8 ounces nuts and scatter 2 or 3 fresh thyme sprigs over the nuts. Roast for 5 minutes. Meanwhile, place 1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1 teaspoon packed brown sugar, 1 teaspoon fleur de sel or flaky salt (or 1/2 teaspoon fine salt), 3/4 teaspoon ground cinnamon, and 1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper in a medium saucepan. Cook over medium heat, stirring, until the butter melts and the mixture is smooth. You won’t have much liquid, but it will be all that you need.

Add the warm nuts and thyme to the saucepan and cook, stirring, until they are coated with the mix, 2 to 3 minutes. Return the nuts and thyme to the baking sheet and spread them out — they won’t bake well if they’re in clumps.

Bake for 5 minutes. Stir and turn the nuts and bake until fragrant and deepened in color, 4 to 5 minutes more. Place the baking sheet on a rack and discard the thyme. Sprinkle with more fleur de sel (or fine salt), and let the nuts cool completely (they will initially be sticky but crisp up).

Check out the final night of The Kitchn's Thanksgiving Food Fest with recipe developer and cookbook author Yasmin Fahr for more delicious turkey day recipes and tips.

An earlier version of this story was originally published Nov. 4, 2022.

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