Butternut Squash Spread on Cheese Croutons

Butternut Squash Spread on Cheese Croutons Recipe
Oxmoor House
Baked butternut squash and Asiago cheese blend with herbs and toasted pecans for a fabulous-tasting spread.


4 dozen

Recipe from

Oxmoor House


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


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.

Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl.

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.

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.

Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired.

Christmas with Southern Living 2000,

Oxmoor House

January 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note