Preheat oven to 350°.

Cut off the top of the butternut squash. Set flat top down on cutting board and carefully slice squash in half, lengthwise. Scoop out seeds and discard. Place squash, cut side down, in a 9- x 13-inch pan and add ½ cup water. Bake for 30 to 40 minutes, until very tender and fork easily pierces flesh in all areas.

Slice the tips off the garlic head to expose all the cloves. Set garlic head in a sheet of heavy duty aluminum foil and drizzle with olive oil. Wrap up the foil like a packet, enclosing the garlic and oil so it cannot spill out. Set aluminum packet on a rack in the oven and let bake for the remainder of the time needed for the butternut squash, at least 25 minutes. When squash is done, remove it and the garlic from the oven and allow to cool to room temperature. Scoop out the flesh from the squash using a spoon and use in the next step. In a food processor or high powered blender, purée 1-½ cups of cooked butternut squash flesh, 1 cup cannellini beans, 4 cloves roasted garlic, ¾ teaspoon kosher salt and ½ to 1 teaspoon ground ginger (add more ginger to preference) until very smooth. Set aside.

Heat vegetable oil in a small rimmed skillet to medium high heat. When oil is hot and shimmering, fry each sage leaf for about 2 seconds. Remove and lay on a paper towel to cool. Leaves should be crispy.

Preheat broiler with oven rack about 10” from top and place bread rounds on a baking sheet. Broil bread for 1 minute per side or until golden brown and crispy.

Assemble crostini by generously spreading butternut squash purée on top of toasted bread. Sprinkle a pinch of crumbled feta on top, then drizzle with balsamic reduction. Place about 4 to 6 pomegranate arils on each crostini and place a fried sage leaf on top. Serve immediately.