Ingredients
Scale
- 3 Tbsp unsalted butter
- 1 pound butternut squash cubes
- 2 Tbsp brown sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1 – 2 cups crumbled spiced pecans
- Six 3/4-inch thick slices of dense crusty bread
Instructions
- In a large non-stick skillet, I used cast-iron, melt butter over medium heat.
- Add the squash. Cook for 12 minutes until it begins to soften and is easy to mash with a fork.
- Add spices and thoroughly combine.
- In the meantime, to make the crostini, toast the bread or grill until golden.
- Top the crostini with squash and crumbeld spiced pecans.
- Serve warm or room temperature.