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.

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.