Preheat oven to 400℉. Place bread slices on baking sheet. Brush the bread slices with olive oil and sprinkle with salt and pepper.
Bake for 3 to 5 minutes, just until the edges begin to turn golden brown and the bread becomes slightly crisp. Remove from the oven and set aside. Keep the oven pre-heated.
TOPPING
In a medium bowl, toss the butternut squash with 1 tablespoon olive oil. Spray a baking sheet with nonstick spray and spread the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes, stir and then bake for an additional 10 minutes, or until the squash becomes tender. Remove from the oven and let cool while you prepare the rest.
In a small sauté pan over medium heat, add ½ tablespoon olive oil, garlic, sage and pine nuts. Sauté until the garlic and sage are sizzling and aromatic, and the pine nuts begin to brown. Remove from heat.
Scoop the cooled squash into a medium bowl. Add the pine nut mixture and toss gently.
ASSEMBLY
Scoop a couple tablespoons of the squash mixture onto each toasted bread slice. Sprinkle cheese on top and serve immediately.
Notes
This appetizer is delicious served at room temperature, so there is no need to serve it hot.
Garnish your platter of bruschetta with fresh sage leaves.