Roasted Butternut Squash Bruschetta

INGREDIENTS

Bread:

baguette, sliced into 1/2-inch slices (about 30)

1 1/2 tbsp

olive oil

salt and pepper

Topping:

4 cups

finely diced (1/2-inch cubes) butternut squash

1 1/2 tbsp

olive oil, divided

salt and pepper

1/4 cup

finely chopped fresh sage

1/4 cup

pine nuts

1/2 tbsp

minced garlic

1/2 cup

shaved or shredded Parmigiano Reggiano cheese