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FOR THE BALSAMIC REDUCTION: Slowly simmer balsamic vinegar until its volume is reduced by half.
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Your house will smell like vinegar but it is a very small price to pay.
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It took 1.5-2 hours for this volume but you can do a smaller amount since only a few tablespoons are used on the crostini.
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I purposely made extra so I can have it anytime I need it.
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The end result should be syrupy and readily coat the back of a spoon.
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FOR THE CROSTINI: Preheat oven to 400 F. Brush both sides of each slice of bread with olive oil.
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Sprinkle each slice with a bit of coarse salt.
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Bake in the preheated oven until golden brown, turning them over once (about 8-12 minutes total).
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There you have it, simply seasoned fancy toast.
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FOR THE CARAMELIZED ONIONS: Slice the onion.
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Melt the butter in a skillet over medium heat and then add the sliced onion.
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Saute over medium-low heat stirring occasionally, until they are golden.
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Depending on the heat and the onions themselves it will take about 30 minutes.
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Take it slow and you wont burn the onions.
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If you are like me and like the results but not the time it takes, then caramelize a lot of onions keeping 1/2 cup for the Delicata and storing the rest for whenever you want to use them.
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FOR THE TOPPING: Preheat oven to 350 F.
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Prepare the Delicata by slicing it in half, removing the seeds and rind.
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Dice the remaining squash into bite sized cubes (I went with about 1/2 inch cubes).
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Toss together the squash, garlic, sage, and enough olive oil to thinly coat.
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Season with salt and pepper.
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Spread evenly on a sheet pan and roast for 20-30 minutes.
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I just keep an eye on it and set the timer as a reminder to check.
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You want to pull it out when the squash has just become soft (which is a good excuse to taste a lot of samples).
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Gently place squash in bowl and toss in the caramelized onions.
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Nows a good time to taste for adequate seasoning as well.
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If you have the balsamic reduction nearby add it to a tasting sample and determine whether you need more salt or pepper.
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That way it shouldnt end up over-seasoned.
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At this point you can cover and store the squash in the fridge until you are ready to assemble the crostini.
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An hour or two before you will be serving you can assemble the crostini.
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All you have to do is gently place the squash on each piece of toast and then add a few drops of balsamic reduction on top of the squash.
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Now the best part of this recipe: Eat it.
