BUTTERNUT SQUASH SPREAD WITH ASIAGO CROSTINI RECIPE - (5/5)

Butternut Squash Spread with Asiago Crostini Recipe - (5/5) image

Provided by Bins

Number Of Ingredients 13

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

Steps:

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.