Step 1

Pre-heat oven to 425°F. On a large baking sheet, toss butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 30-35 minutes, flipping halfway through cook time.

Step 2

Once the butternut squash is cooked, lower oven temperature to 375°. Lay baguette sliced in a single layer on a baking sheet. Drizzle with olive oil lightly on each side, salt, and pepper (I usually drizzle on one side, turn it over, and "push" the baguette slice around the olive oil to cover, then repeat with the other side). You don't want the slices drenched in olive oil. Cook the baguette for 5-6 minutes.

Step 3

Flip the baguette slices on the baking sheet, and place the slices of white cheddar cheese on each crostini. Return them to the oven to cook for an additional 4-5 minutes until cheese is melted.

Step 4

Meanwhile, use an immersion blender to blend together roasted butternut squash, parmesan cheese, thyme, nutmeg, salt, and pepper.

Step 5

Spread the butternut squash mixture across the cheese on the crostini. Top the squash mixture with slices of fresh pear. Garnish each crostini with additional thyme and black pepper as desired.