Smoked Paprika Roasted Butternut Squash Crostini with White Bean Mash

Heat oven to 200C. Toss butternut squash cubes with 2 tbsp olive oil, smoked paprika, and 1/2 tsp salt until evenly coated. Spread on a baking sheet in a single layer, leaving space between cubes. Roast 25-30 minutes, turning once halfway, until deeply golden at the edges and tender when pierced. Remove and set aside.

Slice baguette into 1/2-inch rounds. Brush both sides lightly with 2 tbsp olive oil and sprinkle with 1/4 tsp salt. Arrange on a separate baking sheet. Toast in the oven at 200C for 8-10 minutes, flipping once, until golden and crisp. Set aside to cool slightly.

While squash roasts, combine white beans and smashed garlic cloves in a small saucepan. Add water to just cover. Simmer over medium-low heat 10-12 minutes, until beans are very tender and garlic is soft. Drain, reserving a splash of liquid.

Mash the warm beans and garlic with a potato masher or fork, drizzling in 3 tbsp olive oil and lemon juice. Season with 1/2 tsp salt. Mash to a spreadable consistency, leaving some beans whole for texture. If too thick, loosen with a tablespoon of the reserved cooking liquid.

Spread a generous spoonful of white bean mash onto each warm crostini round. Top with 3-4 cubes of roasted butternut squash. Arrange on a serving platter and squeeze a little extra lemon juice over the top just before serving.