Crostini with butternut squash and pancetta

Ingredients:

• 4 thin slices pancetta
• 1/4 cup olive oil
• 8 sage leaves
• 2 cups peeled and diced butternut squash
• Coarse salt and freshly ground pepper
• 2 cloves garlic, sliced
• 1/4 tsp dried red onion flakes pepper
• 2 tbsp. sherry vinegar
• 2 tablespoons of honey
• 8 slices baguette, toasted

Preparation:

1. Fry the pancetta in a large skillet over medium-high heat until crisp on both sides, about 5 minutes. Drain on paper towels, then break each slice in half.
2. Pour olive oil into a clean frying pan. Add sage and cook until crisp, about 20 seconds. Transfer the sage leaves to paper towels. Reserve 1 tablespoon of oil in the pan, and drain the remaining oil.
3. Increase the heat to high. Add the pumpkin to the skillet and season with salt and pepper; cook, stirring occasionally, until golden brown and the pumpkin is tender, about 7 minutes. Add the garlic and pepper flakes and continue cooking for 1 minute, then stir in the vinegar and honey. Spoon the pumpkin mixture onto the toasted baguette slices; top with a slice of pancetta and a sage leaf.