Butternut Squash Crostini
- 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
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
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