Here’s another receipe from Madeleine Dee.
Ingredients
- 8–10 thin slices pancetta
- ½ baguette
- 3 cups Butternut squash, peeled and cubed (diced small)
- 2–3 tablespoons extra virgin olive oil, plus extra for brushing bread
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons soy sauce
- Pinch cayenne pepper
- Pinch crushed red pepper flakes
- Zest of 1 lemon
- Fresh sage for garnish
- 1 teaspoon high-quality Dijon or stoneground mustard
- ½ cup freshly grated Parmesan cheese
Preparation
Cook time: About 1 hour
• Preheat oven to 400°F. Line baking sheet with parchment paper and place the slices of pancetta in an even layer on top. Do not overlap them. Bake for 15–20 minutes, or until crispy. They will shrink as they cook. Set aside.
• Slice the baguette into 8–10 even pieces with a serrated bread knife. Line another baking sheet with parchment paper, then arrange the bread in an even layer. Brush each piece with olive oil and sprinkle them with a little salt. Toast in 400°F oven for 10–12 minutes, until they are a pale golden brown. Set aside, leaving the bread on the baking sheet.
• Toss the Butternut squash with the salt, pepper, soy sauce, cayenne pepper, red pepper flakes, olive oil and lemon zest. Spread out in an even layer on a baking sheet and roast for 25–30 minutes, or until tender.
• Remove the roasted and softened squash from the oven. While it is still very hot, mix it gently together with the teaspoon of mustard. Taste and adjust seasoning as needed. Spoon this mixture onto the toasted bread. Sprinkle each piece lightly with Parmesan cheese. Return the pan to the oven and bake until cheese is melted.
• Sprinkle the crostini with chopped sage. Top each piece with a crispy slice of pancetta.
