Delicata Squash Crostini With Brown Butter, Sage & Cinnamon Pear Balsamic Condimento
- 1 baguette - cut on the bias and toasted
- 2 delicata squash - cut in halfs lengthwise and seeded
- 2 Tbsp Italian Peranzana E.V.O.O.
- 3 Tbsp butter
- 12 sage leaves
- salt
- pepper
- Cinnamon Pear Balsamic Condimento
- Preheat oven to 400. Turn down to 350 and place squash cut side down on a lightly oiled baking sheet. Bake until easily pierced with a toothpick or knife. Meanwhile, place butter in a pan, add sage leaves and brown on medium-high heat. Remove sage leaves and place on a paper towel. Scoop out the squash from its shell and place in a food processor; add a pinch of salt, the browned butter, remaining Tbsp. of olive oil and puree until smooth. Remove and place in a bowl, adjust the seasoning and spread on crostini. Garnish with a fried sage leaf and Cinnamon Pear Balsamic Condimento.
baguette, halfs, italian peranzana evoo, butter, sage, salt, pepper, cinnamon
Taken from www.epicurious.com/recipes/member/views/delicata-squash-crostini-with-brown-butter-sage-cinnamon-pear-balsamic-condimento-52023401 (may not work)