Ingredients
1 baguette - cut on the bias and toasted
2 delicata squash - cut in halfs lengthwise and seeded
2 Tbsp Italian Peranzana E.V.O.O.
3 Tbsp butter
12 sage leaves
salt
pepper
Cinnamon Pear Balsamic Condimento
Preparation
Preheat oven to 400. Turn down to 350 and place squash cut side down on a lightly oiled baking sheet. Bake until easily pierced with a toothpick or knife. Meanwhile, place butter in a pan, add sage leaves and brown on medium-high heat. Remove sage leaves and place on a paper towel. Scoop out the squash from its shell and place in a food processor; add a pinch of salt, the browned butter, remaining Tbsp. of olive oil and puree until smooth. Remove and place in a bowl, adjust the seasoning and spread on crostini. Garnish with a fried sage leaf and Cinnamon Pear Balsamic Condimento.
