Butternut Squash Spread on Cheese Croutons
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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11/27/2011
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.
07/31/2011
I increased the garlic, used shredded Parmesan instead of Asiago and fat-free cream cheese to lighten things up. So smooth and creamy! Would also be great tossed in with hot pasta!
12/14/2010
This was absolutely delicious! It did make alot and I found myself left with quite a bit of it with no more bread. Not to fear, I got a package of wonton wrappers and made Butternut Squash Ravioli! Quick froze them on sheet, then into a ziplock bag. boil gently for 3-5 minutes, saute to brown. A little butter with garlic with a dusting of parmesan makes a great supper!
11/29/2010
This recipe was a complete hit. It does make a large volume but that quickly disappeared even after thanksgiving dinner. Everyone has asked for the recipe. Personally, I thought it tasted better warm so I put some of the leftovers in the microwave for a few seconds.
01/29/2010
It seems like an odd combination of ingredients, but they all work together wonderfully!
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