Pungent goat cheese, sweet butternut squash, and slightly bitter walnuts create an unusual spread for crostini. Toast the baguette slices a day ahead, and store at room temperature in a zip-top plastic bag. Prepare and chill the spread up to a day ahead; serve at room temperature.
1 medium butternut squash (about 1 1/2 pounds)
1 whole garlic head
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 (3-ounce) package goat cheese
1/4 cup chopped walnuts, toasted
36 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
How to Make It
Preheat oven to 400°.
Cut the squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a foil-lined jelly roll pan coated with cooking spray. Remove white papery skin from the garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Place garlic on pan with squash. Bake at 400° for 30 minutes or until squash is tender. Cool slightly. Scoop out the pulp from squash, and discard skins. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
Place squash, garlic, juice, salt, and cheese in a food processor; process until smooth. Spoon mixture into a bowl, and sprinkle evenly with nuts. Serve with baguette slices.
Recipe called for 1 whole garlic head - first time I made this, I used a whole head of garlic but it was way too garlicky for me. Second time I made it I used very little garlic and it tasted much better. Not sure if I would make it again as there are so many butternut squash recipes to try.