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APPETIZER
FINGER FOODS:
Butternut Squash Spread on Cheese Croutons
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Butternut
Squash Spread on Cheese
Croutons |
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Feeds a crowd...
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1
medium |
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butternut squash |
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3
cloves |
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garlic, minced |
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3
Tbs |
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butter, melted |
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4
ounces |
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cream cheese, softened |
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1˝
cups |
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freshly grated Asiago cheese, divided |
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1
Tbs |
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granulated sugar |
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2
tsp |
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chopped fresh thyme |
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2
tsp |
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chopped fresh rosemary |
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˝
cup |
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chopped pecans, toasted |
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1
whole |
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baguette, cut into 48 slices |
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˝
cup |
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olive oil |
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salt
and pepper |
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small sprigs of fresh thyme and rosemary
for garnishes |
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1 |
Preheat oven
to 350°F. Cut squash in half lengthwise; remove
and discard seeds. Place squash, cut side down,
in a 13x9-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. |
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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, ˝ cup Asiago cheese, and
next 3 ingredients to bowl; mash until blended.
Stir in pecans. |
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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. |
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4 |
Spoon 1
Tbsp. squash mixture onto each cheese crouton.
Place on a serving tray, and garnish, if
desired. |
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Yield: 4 dozen |
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Recipe Source |
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Christmas With Southern Living 2000 |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Everyone at our fall happy hour party
raved about this appetizer. It had amazing flavor combinations and
was perfect for fall."
-San Diego, CA
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