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Butternut Squash Spread on Cheese Croutons
This creamy butternut squash spread served over crispy Asiago cheese croutons makes a fantastic appetizer. Roasted squash blends with garlic butter, cream cheese, and toasted pecans to create a rich, savory topping. Fresh thyme and rosemary add a layer of earthy flavor that balances the natural sweetness of the squash. Serve this warm, comforting dish at your next holiday gathering or winter dinner party. The smooth spread contrasts perfectly with the crunchy, cheesy toasted baguette slices.
Ingredients
- 1 medium butternut squash
- 3 Tbsp. butter, melted
- 3 garlic cloves, minced
- ½ (8-oz.) package cream cheese, softened
- 1½ cups freshly grated Asiago cheese, divided
- 1 Tbsp. sugar
- ½ cup chopped pecans, toasted
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 1 baguette, cut into 48 thin slices
- ½ cup olive oil
- Salt and pepper
Instructions
- 1Preheat the oven to 350 degrees. Microwave the butternut squash on high for 1 to 2 minutes to soften it for easier slicing. Cut the squash in half lengthwise, then scoop out and discard the seeds. Place the squash halves cut side down in a 13 by 9 inch baking dish. Pour hot water into the dish until it reaches a depth of 1 inch. Bake uncovered for 1 hour or until the squash is completely tender.
- 2Carefully scoop the cooked squash pulp out of the skin. Mash the pulp thoroughly and transfer it to a large mixing bowl.
- 3Melt the butter in a small skillet over medium-high heat. Stir in the minced garlic and cook for 1 minute until fragrant. Pour the garlic butter over the mashed squash. Add the softened cream cheese, a half cup of the Asiago cheese, and the sugar. Beat the mixture at medium speed with an electric mixer until smooth. Fold in the toasted pecans, chopped thyme, and chopped rosemary.
- 4Arrange the baguette slices in a single layer across two large ungreased baking sheets. Drizzle or brush the bread with olive oil, then season with salt and pepper. Increase the oven temperature to 400 degrees and bake the slices for 4 minutes. Remove the pans from the oven and sprinkle the remaining 1 cup of Asiago cheese evenly over the bread. Return to the oven and bake for 2 more minutes until the cheese is melted and bubbly.