I made the Butternut Squash Crostini according to this recipe, and it was ten times better than I thought it would be. I loved it! I served it with pan fried haddock which I dredged in flour and seasoned with lots of lemon and some salt. I had leftover roasted squash, so I tossed it with leftover penne, and added a bit of butter and Parmesan cheese for flavour. Outstanding meal!

Butternut Squash, Ricotta and Sage Crostini, Pan-Fried Haddock, Penne