When roasted, butternut squash is so versatile. It can be made into a mash, served diced up with a sprinkle of pecorino romano cheese, or in this case, smeared across a baguette and topped with prosciutto and crispy sage. The crispy sage is possibly my favorite part. Slightly fried in extra virgin olive oil, the sage transforms into a vibrant green color and takes on a new aromatic flavor. To add more life to my Harvest Bruschetta, I incorporated roasted garlic as well.
Props courtesy of FOUND