6 butternut squash and crostini Recipes

butternut squash, peeled, seeded, cut into 1/2 cubes (about 4 cups), extra-virgin olive oil, divided, plus more for drizzling, light brown sugar, coarse sea salt and freshly ground black pepper, fresh sage leaves, fresh ricotta, grated lemon zest, thick baguette slices, toasted, fresh lemon juice

butternut squash (about 1 1/2 lb), halved lengthwise and seeded, olive oil, more for brushing, chopped shallots (about 4 large shallots), salt, pepper, baguette , cut crosswise into (1/3-inch) thick slices, almond butter

butter, at room temperature, extra-virgin olive oil, onion, chopped, carrot, peeled and chopped into 1/2-inch pieces, garlic, minced, butternut squash, peeled, seeded , and cut into 3/4-inch pieces (about 7 to 8 cups), low-sodium chicken stock, chopped fresh sage leaves, kosher salt and freshly ground black pepper, baguette, sliced diagonally into 1/2-inch thick slices, extra-virgin olive oil, for drizzling, chopped fresh sage leaves, grated fontina cheese, kosher salt

pancetta, extra-virgin olive oil, sage leaves, diced peeled butternut squash, kosher salt and freshly ground pepper, garlic, sliced, red pepper flakes, sherry vinegar, honey, baguette slices, toasted