Preheat your oven to 400˚F.

Cut the butternut squash in half, length-wise, exposing the center core.

Use a heavy spoon to remove the softer core section with the seeds and stringy

pulp.

Oil the squash halves on all sides, including the skin, and lightly sprinkle the inside

with Kosher salt.

Place the oiled squash halves on a parchment paper-lined sheet tray, with the skin

side of the butternut squash facing up.

Roast the squash at 400˚F for roughly 50 minutes, or until the squash is tender

when you poke through it with a sharp knife.

When the squash is fully cooked, remove it from the oven and allow it to cool at

room temperature for ten minutes.

*Leave the oven on, at 400˚F.

When the squash is cool enough to handle, carefully peel off and discard the skin.

Transfer the roasted squash flesh to a large mixing bowl, along with the unsalted

softened butter and the brown sugar.

Mash the components together with a potato masher or fork until the mixture

reaches a uniform consistency.

Taste, and season with Kosher salt & freshly-ground black pepper.

Toast the walnuts in a dry pan on medium-low heat until warmed through and

aromatic, and then set the walnuts aside in a bowl to cool down.

*Try to avoid burning your walnuts!

Cut the loaf of French bread into roughly 16 slices.

Brush the olive oil on the sliced bread, and toast the bread in the oven on a

parchment paper-lined sheet tray at 400˚F for roughly 7 minutes, or until the

outside of the bread is lightly toasted.

Remove the toasted bread slices from the oven, and arrange them on a large

serving platter.

Carefully place small scoops of the roasted squash puree on top of each slice of the

toasted bread, followed by the toasted walnuts.

Drizzle the assembled crostini with a tiny bit of extra virgin olive oil before

serving.