This was quite good. I made a few changes. I used feta cheese instead of the asiago. I made the butternut topping the day before and then reheated it. I toasted the bread in the oven, topped it with the butternut mixture and then sprinkled feta on that.I will be making it again.
Butternut Squash Spread on Cheese Croutons
Baked butternut squash and Asiago cheese blend with herbs and toasted pecans for a fabulous-tasting spread.
Yield: 4 dozen
- 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.
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