Butternut Squash Spread on Cheese Croutons

Ingredients

• 1 tablespoon sugar
• 1 ½ cups freshly grated Asiago cheese, divided
• 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
• + 6 more ingredients
• • ½ cup chopped pecans, toasted
  • 1 baguette, cut into 48 thin slices
  • ½ cup olive oil
  • Salt and pepper
  • Garnishes: small sprigs of fresh thyme and rosemary
  • 1 medium butternut squash

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 ...

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