Butternut Squash Spread on Baguette Slices
A beautiful and tasty fall and winter appetizer recipe.
Foto: RecipeGirl
Ingredients
- 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 white sugar
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1/2 cup chopped pecans, (toasted)
- 1 whole baguette, (sliced into 48 thin slices)
- 1/2 cup olive oil
- salt and pepper
- thyme and rosemary sprigs, (for garnish)
Steps
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Preheat the oven to 350°F. Cut the squash in half lengthwise; remove and discard seeds. Place the squash, cut side down, in a 13x9-inch baking dish. Add hot water to the dish to a depth of 1-inch. Bake, uncovered, for 1 hour or until the squash is tender. Remove the squash pulp and transfer to a bowl, discarding shells. Mash the pulp.
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Sauté the garlic in butter in a small skillet over medium-high heat until golden. Add the garlic to the squash pulp in the bowl. Add the cream cheese, 1/2 cup Parmesan cheese, sugar, thyme and rosemary to the bowl; mash until blended. Stir in the pecans.
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Preheat the oven to 400°F. Place the baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over the baguette slices. Sprinkle with salt and pepper. Bake 4 minutes. Sprinkle the baguette slices with the remaining 1 cup of Parmesan cheese. Bake 2 more minutes or until the cheese melts.
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Spoon 1 tablespoon of the squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired with an additional pinch of Parmesan and fresh herbs.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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