Butternut Squash Spread on Cheese Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baked butternut squash and Asiago cheese blend with herbs and toasted pecans for a fabulous-tasting spread. Ingredients:
1 medium butternut squash |
3 cloves garlic, minced |
3 tablespoons butter or margarine, melted |
1/2 (8-ounce) package cream cheese, softened |
1 1/2 cups freshly grated asiago cheese, divided |
1 tablespoon sugar |
2 teaspoons chopped fresh thyme |
2 teaspoons chopped fresh rosemary |
1/2 cup chopped pecans, toasted |
1 baguette, cut into 48 thin slices |
1/2 cup olive oil |
salt and pepper |
garnishes: small sprigs of fresh thyme and rosemary |
Directions:
1. Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a 13 x 9 baking dish. Add hot water to dish to depth of 1 . Bake, uncovered, at 350° for 1 hour or until squash is tender.
2. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl.
3. Sauté garlic in butter in a small skillet over medium-high heat until golden. Add garlic to squash pulp in bowl. Add cream cheese, 1/2 cup Asiago cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans.
4. Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake at 400° for 4 minutes. Sprinkle baguette slices with remaining 1 cup Asiago cheese. Bake 2 more minutes or until cheese melts.
5. Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired.
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