Butternut Squash Spread with Asiago Crostini

By Bins

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

Ingredients

• 1 medium butternut squash
• 3 cloves garlic, minced
• 3 tablespoons butter or margarine, melted
• 1/2 (8-ounce) package cream cheese, softened
• 1 1/2 cups freshly grated Asiago cheese, divided
• 1 tablespoon sugar
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1/2 cup chopped pecans, toasted
• 1 baguette, cut into 48 thin slices
• 1/2 cup olive oil
• Salt and pepper
• Garnishes: small sprigs of fresh thyme and rosemary

Preparation

Step 1

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.

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.