1 baguette, cut on a bias into 1/4-inch slices
Extra virgin olive oil (EVOO), for drizzling
Salt and pepper
4 tablespoons butter
12 sage leaves
1 large butternut squash, diced
1/2 cup grated Parmigiano Reggiano cheese
Pre-heat the oven to 400ºF. Scatter the baguette slices on a large baking sheet and drizzle with EVOO, salt and pepper. Put into the oven and toast for a few minutes. In a large skillet, melt the butter. Add the 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 and cook for another few minutes. Remove from the heat and place to a serving bowl. Top with the Parmigiano Reggiano cheese. Serve with crostini alongside.