Butternut Squash-and-Pecan Crostini

Ingredients

• 1 teaspoon apple cider vinegar 
• 2 tablespoons butter melted
• 1.5 lb butternut squash halved lengthwise seeded
• 10 servings accompaniment: crostini 
• 10 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil 
• 10 servings parmesan cheese shaved
• 0.3 cup pecans toasted chopped
• 10 servings garnish: sage leaves fresh
• 0.5 teaspoon paprika smoked

Equipment

• food processor
• frying pan
• oven
• wire rack
• baking pan
• aluminum foil
• microwave

Directions

1. Preheat oven to 42
2. Place squash, flesh side up, in a 13- x 9-inch baking dish; drizzle with oil, and sprinkle with paprika and desired amount of salt and pepper. Turn squash, and place, flesh side down, in baking dish. Cover with heavy-duty aluminum foil.
3. Bake 30 to 40 minutes or until tender. Cool in pan on a wire rack 5 minutes. Peel squash, and cut into large pieces.
4. Pulse squash, vinegar, and butter in a food processor 7 or 8 times or until smooth.
5. Add salt and pepper to taste.
6. Spread 1 tsp. squash mixture onto each Crostini. Top each with a few pieces of shaved Parmesan and about 1/4 tsp. pecans.
7. Make-Ahead Tip: Chill squash mixture up to 2 days. Microwave, stirring every 30 seconds, until hot.