Butternut Squash Crostini

Step 1

Preheat the broiler. Brush the baguette slices on both sides with olive oil, place on a broiler pan and broil until toasted, 2 to 3 minutes.

Step 2

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.

Step 3

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.

Step 4

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.