Butternut Squash Crostini

Directions

1. 1
   Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes.
2. 2
   Drain on paper towels, then break each piece in half.
3. 3
   Add the olive oil to the skillet.
4. 4
   Add the sage and fry until crisp, about 20 seconds.
5. 5
   Remove the sage with a slotted spoon and drain on paper towels.
6. 6
   Discard all but 1 tablespoon oil from the skillet.
7. 7
   Increase the heat under the skillet to high.
8. 8
   Add the squash and season with salt and pepper; cook, stirring occasionally, until golden and tender, about 7 minutes.
9. 9
   Add the garlic and red pepper flakes and cook 1 more minute, then stir in the vinegar and honey.
10. 10
    Spoon the squash mixture onto the baguette slices; top with the fried pancetta and sage.
11. 11
    Photograph by Anna Williams