Pumpernickel Croustades with Butternut Squash and Fried Sage

In a large saucepan, heat 1 tablespoon oil; add shallots and cook until transparent, 1 to 2 minutes.

Add squash, nutmeg, salt, peppers, and water and simmer over medium heat for 30 minutes. Stir occasionally. Keep warm.

Heat oven to 400 degrees. Cut crusts from bread and flatten slices with a rolling pin. Cut two 2-inch squares from each slice.

Brush both sides of squares lightly with melted butter and fit into muffin tins. Bake 15 minutes, or until crisp. Let cool in tins.

Heat about 1/4 inch of oil in a small frying pan. When a sage leaf sizzles when dipped in, fry leaves in batches until crisp but still green, 1 to 2 minutes.

To serve, place a spoonful of the hot butternut-squash filling in each croustade and garnish with a sage leaf.