Preheat the oven to 400°F. Line a baking tray with parchment paper.

Slice the Butternut Squash lengthwise, remove the seeds, and place on the baking tray cut side up.

Add 6 of the Garlic Cloves, left in their skins, and the Shallots, also with skins left on, to the baking tray.

Drizzle the Butternut Squash, Garlic and Shallots with Olive Oil, and season with Salt, Pepper and the dried Sage.

Roast in the 400°F preheated oven for about 45 minutes, or until the Butternut Squash is easily pierced with a knife. Remove and allow to cool

Toast the sliced Baguette in a dry skillet or in the oven for about 10 minutes, or until just starting to turn golden.

Scoop the Butternut Squash out of the skins and place in a bowl. Remove the Garlic and Shallots from their skins, roughly chop and add to the Butternut Squash, mixing and mashing well a fork.

With the remaining fresh (not roasted) Garlic, slice in half and rub across the toasted Baguette on one side (this adds so much flavor).

Top the Garlic rubbed toast with the Butternut mixture.

Garnish with crumbled Feta cheese and a few Sage leaves. 

Serve and Enjoy!