Butternut Squash Crostini

We as a society have weird rules governing behavior.  For instance, we have deemed the tuxedo, suits, ball gowns, and cocktail dresses as formal wear.  Why?  Why are these things inherently "dressy?"  Why can't pajamas be worn for formal occasions   I'm a huge proponent of comfort.  And why are shoes with a heel deemed dressy?  That just makes me mad.  I'm not super short, but I do veer into short territory, so I know people probably think I should wear heels.  But I refuse, just like I refuse to wear blue jeans because I find them to be uncomfortable!  The same goes for food.  A sandwich is always relegated as a quick food - lunch or dinner on busy nights, but pile some things on just one slice of tiny bread and it is apparently dressy, something that can be served as a fancy appetizer.  I suppose the obvious answer has to do with its tininess, the fact that it's so easy to snatch from a tray of hors de'oeurves. You know what, though?  I say, forget the rules.  They're just as good as an afternoon snack or at home on a weeknight!  

Ingredients
sliced baguette
1/4 cup extra virgin olive oil
vanilla salt
white pepper
roasted butternut squash puree (see note)
vanilla salt
brush of maple syrup
minced rosemary
thinly sliced carrots
toasted walnuts
arugula
sliced orange

Instructions
Note: I roasted a whole butternut squash in a 425 degree oven for about 90 minutes to 2 hours, then scooped out the seeds and stringy parts and ran the flesh through a food processor.

To toast the walnuts, I place in a dry skillet over medium high heat and toss until they have developed a golden brown color.

Heat oven to 375.  Place the baguette slices on a baking sheet (I used a Silpat to line mine).  Pour olive oil in a bowl, and brush the oil on each slice.  Sprinkle a bit of vanilla salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.

Spread butternut squash puree on baguette slices.  Sprinkle with a bit of vanilla salt.  Brush a bit of maple syrup on top.  Sprinkle rosemary and arrange a layer of sliced carrots.  Sprinkle walnuts and then place some arugula leaves on top.  Drizzle with freshly squeezed orange juice from a slice of orange.