• Prep Time: 25 Minutes
  • Cooking Time: 1 Hour 15 Minutes
  • Serves: 4 dozen appetizers

Butternut Squash Spread on Cheese Croutons

Category: Appetizers, Cheese, Desserts

 Ingredients List

  • 1 medium butternut squash
  • 3 cloves garlic, minced
  • 3 Tablespoons butter, melted
  • 4 ounces cream cheese, at room temperature
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1 Tablespoon granulated sugar
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup chopped pecans, toasted
  • 1 whole baguette, cut into 48 slices
  • 1/2 cup olive oil
  • salt and pepper
  • small sprigs of fresh thyme and rosemary for garnishes


1. Preheat oven to 350°F. Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a 13x9-inch baking dish. Add hot water to dish to depth of 1-inch. Bake, uncovered, for 1 hour or until squash is tender. Remove squash pulp, discarding shells. Mash pulp and place in large bowl.

2. 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 Parmesan cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans.

3. Preheat oven to 400°F. Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake 4 minutes. Sprinkle baguette slices with remaining 1 cup Parmesan cheese. Bake 2 more minutes or until cheese melts.

4. Spoon 1 Tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired.

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