Butternut Squash & Mozzarella Crostini with Smoked Paprika Drizzle

Position oven rack in the center and preheat to 200°C (400°F). Peel the butternut-squash, halve it lengthwise, scoop out seeds, and cut into 1-inch cubes.

In a large bowl, toss the butternut-squash cubes with 2 tbsp olive-oil, 1/2 tsp salt, and 1/4 tsp black-pepper until evenly coated.

Spread the squash in a single layer on a rimmed baking sheet (do not crowd). Roast for 25-30 minutes, turning once halfway through, until the cubes are tender with caramelized golden edges. Remove and set aside.

While the squash roasts, slice the white-bread into 1/2-inch thick rounds on a bias. Brush each slice generously with 2 tbsp olive-oil.

Arrange the bread slices on a second baking sheet in a single layer. Toast in the oven at 200°C (400°F) for 8-10 minutes, flipping halfway through, until crisp and golden on both sides.

Remove toasted crostini and immediately rub the warm surface of each slice with the cut sides of the 2 garlic cloves for a subtle garlicky flavor. Set aside.

In a small bowl, whisk together 3 tbsp olive-oil, 1 tsp smoked-paprika, and 1/8 tsp salt until the paprika is fully incorporated and the oil is fragrant.

Lay all the toasted crostini on a large serving platter or cutting board.

Top each crostini with a portion of roasted butternut-squash (2-3 cubes per piece) and a piece of mozzarella (torn or sliced).

Drizzle the smoked paprika oil evenly over the assembled crostini. Garnish with torn fresh basil leaves scattered over the top.

Serve immediately while the squash is still warm and the mozzarella is soft and stretchy. Serve over a red-checkered cloth for that Sunday dinner feel.