Brown Butter Butternut Squash and Sage Crostini

Ingredients

• •small baguette, sliced into ½
• •inch thick rounds
• •cup roasted butternut squash purée (about ½ small squash)
• •tablespoons unsalted butter
• •tablespoon fresh sage, finely chopped
• •¼ cup pecan halves, toasted and roughly chopped
• •teaspoon honey or maple syrup
• •Flaky sea salt and freshly ground black pepper to taste

Prep Steps

1. 1Brush the baguette slices lightly with olive oil and toast in a 375°F (190°C) oven for 8 minutes
2. 2minutes, or until golden and crisp. Set aside.
3. 3In a small saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter foams and then brown bits form at the bottom and it smells nutty (about 3
4. 4minutes). Remove from heat immediately and stir in the chopped fresh sage.
5. 5In a bowl, combine the roasted butternut squash purée, the brown butter
6. 6sage mixture, and the honey or maple syrup. Season generously with flaky sea salt and freshly ground black pepper.
7. 7Spread a generous spoonful of the squash mixture onto each toasted crostini.
8. 8Garnish each piece with a sprinkle of the toasted, chopped pecans and a tiny pinch of flaky sea salt before serving.