INGREDIENTS:

French baguette in ½ in. slices, roughly 30 pieces •

1 tbsp. olive oil

4 tbsp. butter

4 cups butternut squash cut into ½ in. cubes

¼ cup fresh sage

¼ cup pine nuts

1 tbsp. minced garlic

2 tbsp. minced shallot

½ cup Parmigiano Reggiano cheese

PREPARATION: Preheat oven to 400 degrees. Place bread slices on parchment-lined baking sheet, then melt butter and brush on. Bake for 5 min. until edges start to brown. In a bowl mix butternut squash with olive oil. Spray baking sheet with cooking spray, spread cubed squash across and season with salt and pepper. Bake for 10 min., stir and bake for additional 10 min. or until tender. Place in bowl.
In a sauté pan add half tbsp. of olive oil, shallots and garlic. Cook until translucent. Add pine nuts and sage; cook until aromatic. Remove from heat, add to squash bowl. Add nut mix and toss. Spoon a tbsp. of squash mixture onto each slice of bread. Grate fresh Parmigiano Reggiano on top and serve.

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