Butternut Squash Spread on Cheese Croutons

Butternut Squash Spread on Cheese Croutons
Photo by Oxmoor House

Ingredients

  • ½ cup chopped pecans, toasted
  • 1 ½ cups freshly grated Asiago cheese, divided
  • ½ cup chopped pecans, toasted
  • 1 medium butternut squash
  • ½ cup olive oil
  • Salt and pepper
  • ½ (8-ounce) package cream cheese, softened
  • + 18 more ingredients
    • 3 tablespoons butter or margarine, melted
    • 3 cloves garlic, minced
    • 2 teaspoons chopped fresh thyme
    • 2 teaspoons chopped fresh rosemary
    • Garnishes: small sprigs of fresh thyme and rosemary
    • 1 tablespoon sugar
    • 1 medium butternut squash
    • 1 baguette, cut into 48 thin slices
    • ½ cup olive oil
    • 1 baguette, cut into 48 thin slices
    • Salt and pepper
    • ½ (8-ounce) package cream cheese, softened
    • 3 tablespoons butter or margarine, melted
    • 3 cloves garlic, minced
    • 2 teaspoons chopped fresh thyme
    • 2 teaspoons chopped fresh rosemary
    • Garnishes: small sprigs of fresh thyme and rosemary
    • 1 tablespoon sugar

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 ...

View full recipe at My Recipes

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