*Chef Jennifer’s Tip
You can make everything up the day before, just don’t slice or toast the baguette. Put the cream cheese/Gorgonzola mixture in a piping bag (no tip) or a small Ziploc bag. The next day, assemble the crostini by piping on the cream cheese mixture first and top with the squash mixture. Minutes before you’re ready to serve, heat them through in the oven for about 8 minutes or until everything is warm. Add the toppings and voilà!