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Ingredients
  • 1 2 ½-lb. butternut squash, peeled, seeded and cut into ¾" pieces
  • ½ c. plus 1 tbsp. olive oil
  • 8 sage leaves, thinly sliced
  • ½ tsp. crushed red pepper flakes
  • kosher salt
  • 1 medium onion, chopped
  • ¼ c. cider vinegar
  • 1 tbsp. sugar
  • 16 slices baguette (about ½" thick)
  • ½ c. mascarpone cheese
  • 2 tbsp. maple syrup
  • Chopped parsley, for serving
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