Side Pannel
Butternut Squash Spread on Cheese Croutons

- Prep Time: 25 Minutes
- Cooking Time: 1 Hour 15 Minutes
- Serves: 4 dozen appetizers
Butternut Squash Spread on Cheese Croutons
- Recipe Submitted by Condiments on 05/16/2014
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
Directions
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.
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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