Everyone at our fall happy hour party raved about this appetizer. It had amazing flavor combinations and it was perfect for fall.
BUTTERNUT SQUASH SPREAD ON CHEESE CROUTONS
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1 medium butternut squash
3 cloves garlic, minced
3 Tbs butter, melted
4 ounces cream cheese, at room temperature
1½ cups freshly grated Parmesan cheese, divided
1 Tbs granulated sugar
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
½ cup chopped pecans, toasted
1 whole baguette, cut into 48 slices
½ cup olive oil
salt and pepper
small sprigs of fresh thyme and rosemary for garnishes
1. Preheat oven to 350°F. Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a 13×9-inch baking dish. Add hot water to dish to depth of 1-inch. Bake, uncovered, for 1 hour or until squash is tender. Remove squash pulp, discarding shells. Mash pulp and place in large bowl.
2. Sauté garlic in butter in a small skillet over medium-high heat until golden. Add garlic to squash pulp in bowl. Add cream cheese, ½ cup Asiago cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans.
3. Preheat oven to 400°F. Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake 4 minutes. Sprinkle baguette slices with remaining 1 cup Asiago cheese. Bake 2 more minutes or until cheese melts.
4. Spoon 1 Tbsp. squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired.
Yield: 4 dozen
Recipe Source: Adapted from Christmas With Southern Living 2000
