Butternut Squash Crostini
Makes 4 servings
4 thin slices pancetta
1/4 cup extra-virgin olive oil
8 sage leaves
2 cups diced, peeled butternut squash
Kosher salt and freshly ground black peper
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
2 tablespoons sherry vinegar
2 tablespoons honey
8 baguette slices, toasted
Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes. Drain on paper towel, then break each piece in half.
Add the olive oil to the skillet. Add the sage and fry until crisp, about 20 seconds. Remove the sage with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon oil from the skillet.
Increase the heat under the skillet to high. Add the suash and season with salt and pepper; cook, stirring occasionally until golden and tender, about 7 minutes. Add the garlic and red pepper flakes and cook 1 more minute, then stir in the vinegar and honey. Top the baguette slices with a piece of the fried pancetta, top with the squash mixture and finally place a fried sage leaf as a garnish.
Recipe from Food Network Magazine, Jan/Feb 2013