Aired October 8, 2012
EVOO Extra Virgin Olive Oil, for drizzling
Salt and pepper
4 tablespoons butter
12 sage leaves, chopped
1 large butternut squash, diced
1/2 cup grated Parmigiano Reggiano
Preheat oven to 400F.
Scatter the baguette slices on a large baking sheet and drizzle with EVOO, salt and pepper. Put into oven and toast for a few minutes.
In a large skillet, melt the butter. Add sage leaves, crisp and remove.
To the browned butter, add the butternut squash and caramelize for 4-5 minutes. Chop the crisp sage leaves and add them back into the skillet. Season with salt and pepper, cook for another few minutes. Remove from heat, and place to a serving bowl. Top with Parmigiano Reggiano cheese.
Serve with crostini alongside.