1 bag of frozen butter nut squash (or one container of fresh as found in the produce isle)
3 ½ tablespoons olive oil
1 ½ teaspoon brown sugar
24 sage leaves
¼ teaspoon freshly grated nutmeg
¼ C mascarpone or crème fraiche or ricotta
½ teaspoon lemon zest
12 slices of French baguette or ciabatta slices cut ½ inches thick, toasted or grilled

1 bag of frozen butter nut squash (or one container of fresh as found in the produce isle) 3 ½ tablespoons olive oil 1 ½ teaspoon brown sugar 24 sage leaves 12 slices of French baguette or ciabatta slices cut ½ inches thick, toasted or grilled

To make the butternut squash puree: Preheat the oven to 425 degrees. Toss the butternut squash with 2 tablespoons olive oil and nutmeg and brown sugar. Season with salt and pepper and arrange on a baking sheet in a single layer. Roast until tender, 20-25 minutes. Let the squash cool.
To make the fried sage leaves: Heat 1 ½ tablespoons of olive oil in a small non-stick skillet over medium-high heat. Add the sage leaves and cook until the edges of the sage leaves begin to curl and turn a dark green color, about 2 minutes. Carefully transfer to a paper towel lined plate.
In a food processor combine butternut squash, mascarpone/ crème fraiche / ricotta and lemon zest. Add olive oil if mixture is too thick.
Top each slice of bread with 1-2 tablespoons of the butternut squash puree. Drizzle the crostini with olive oil and top each one with two fried sage leaves.