Butternut Squash Spread on Cheese Croutons
Butternut Squash Spread on Cheese Croutons might be just the condiment you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 84 calories, 2g of protein, and 6g of fat per serving. This recipe serves 48. Head to the store and pick up thyme, cream cheese, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
Saut 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.