Butternut Squash Crostini

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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 pepper
  • 2 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 8 baguette slices, toasted
Directions
  • Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes. Drain on paper towels, 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 squash 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. Spoon the squash mixture onto the baguette slices; top with the fried pancetta and sage.

  • Photograph by Anna Williams


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Dinner and a Movie