To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy bacon and sage.
- 1 small (1 1/2lb) butternut squash, peeled, seeded, and cut into 1 inch cubes
- 1 tbsp maple syrup
- 1 15oz can cannelloni beans, drained and rinsed
- ½ stick butter, melted
- chicken stock (optional)
- 5 slices maple bacon, chopped
- 1 cup ciabatta bread, cut into ½-1 inch cubes
- 1 large shallot, coarsely chopped
- 12-15 sage leaves
- Preheat the oven to 400 degrees.
- On a rimmed baking sheet, drizzle the butternut squash with olive oil and a sprinkle of salt. Toss together with the maple syrup and roast in the oven for 15-20 minutes, until the squash is tender and caramelized.
- Turn the oven temperature down to 350 degrees.
- On another baking sheet, toss together the ingredients for the topping with a drizzle of olive oil and season lightly with some salt and pepper. Bake for 15-20 minutes, until the bread is golden brown, the bacon has rendered all its fat, and the sage is dark and crispy.
- In the meantime (while the topping roasts), puree the squash and the beans in a food processor or push them through the coarsest attachment of a mouli (I prefer this option for texture reasons). Fold in the melted butter and thin to your desired consistency with stock. If you prefer a thicker puree, this won’t be necessary. Taste for seasoning.
- Serve the puree in the middle of a large platter or in individual bowls with a handful of the croutons, crispy bacon, and sage.