Rating: 5 stars
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  • 5 star values: 4

Baked butternut squash and Asiago cheese blend with herbs and toasted pecans for a fabulous-tasting spread.

Recipe by Oxmoor House January 2000

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Oxmoor House

Recipe Summary

Yield:
4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living 2000

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