Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Butternut Squash Crostini
Ingredients 4 thin slices pancetta 1/4 cup The Shoreline Vine Extra Virgin Olive Oil 8 sage leaves 2 cup diced peeled butternut squash kosher salt and freshly ground pepper 2 cloves garlic, sliced 1/2 teaspoon red pepper flakes 2 tablespoons The Shoreline Vine Sherry Vinegar 2 tablespoons honey 8 baguette slices, toasted
Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes. Drain on paper towels then break each piece in half.
Add the EVOO to the skillet. Add the sage and fry until crisp, about 20 seconds. Remove the sage with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon oil from the skillet.
Increase the heat under the skillet to high. Add the squash and season with salt and pepper; cook, stirring occasionally, until golden and tender, about 7 minutes. Add the garlic and red pepper flakes and cook one minute, then stir in the vinegar and honey. Spoon the squash mixture onto the baguette slices; top with the fried pancetta and sage.