Squash Butter Crostini with Blue Cheese, Celery, and Bacon

Directions

1. Preheat oven to 400° F
2. Combine squash, olive oil, salt, and pepper in a large bowl. Make sure all of the squash is coated in the oil. Transfer to a cookie sheet and bake for 20 to 25 minutes, until the edges of the squash start to brown. Set aside.
3. While the squash is cooking, start the bacon in a cold pan. Cook over medium-high heat for 7 to 10 minutes until bacon is crispy and the fat has rendered. Remove bacon from the pan and set aside. (I like to have bacon grease on hand, so I save it in the fridge for other recipes instead of throwing it out.)
4. In a food processor, combine roasted squash, blue cheese, and butter. Process until smooth. Check for seasoning and adjust as needed. Set aside.
5. Place the slices of bread on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Broil on high for 3 to 5 minutes, until toasted.
6. To assemble the crostini, spread each piece of toasted bread with about a tablespoon of the squash mixture. Top with a bit of bacon, then garnish with the celery and parsley.
7. Notes: The pre-cut butternut squash found in grocery stores during the holiday season can be a great time saver if you want to spend a few extra bucks. You may end up with some extra squash mixture when all is said and done. It would make a great, easy soup if you added a cup or so of chicken stock.