1 loaf of good-quality crusty bread, cut into slices
1 acorn squash
1 package thick-cut bacon, cut into 1” pieces and cooked until golden brown
1 1/2 cups good-quality ricotta
1 bunch sage leaves
Freshly ground pepper
Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into 1/2″-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf. Devour immediately.
*yield depends upon size of bread. You’ll get more crostini from baguette slices than you would from ciabatta, for example.