Butternut Squash Crostini

Name: Butternut Squash Crostini
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 8 slices baguette slices, toasted; 473 milliliters diced peeled butternut squash; 2 cloves garlic, sliced; 2 Tbsps honey; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 4 slices thin slices pancetta; 0 teaspoons red pepper flakes; 8 sage leaves; 2 Tbsps sherry vinegar

Butternut Squash Crostini might be just the hor d'oeuvre you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This dairy free recipe has 419 calories, 8g of protein, and 21g of fat per serving. Head to the store and pick up baguette, kosher salt and pepper, garlic, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes.

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Pancetta

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Frying Pan

Drain on paper towels, then break each piece in half.

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Paper Towels

Add the olive oil to the skillet.

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Olive Oil

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Frying Pan

Add the sage and fry until crisp, about 20 seconds.

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Sage

Remove the sage with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon oil from the skillet.

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Sage

Cooking Oil

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Slotted Spoon

Paper Towels

Frying Pan

Increase the heat under the skillet to high.

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Frying Pan

Add the squash and season with salt and pepper; cook, stirring occasionally, until golden and tender, about 7 minutes.

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Salt And Pepper

Squash

Add the garlic and red pepper flakes and cook 1 more minute, then stir in the vinegar and honey. Spoon the squash mixture onto the baguette slices; top with the fried pancetta and sage.

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Red Pepper Flakes