• 1 baguette, cut on a bias into 1/4-inch slices
  • 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.