Butternut Squash Spread on Cheese Croutons

Ingredients

• 1.5 cups asiago cheese divided freshly grated
• 1  baguette cut into 48 thin slices
• 3 tablespoons butter melted
• 1 medium butternut squash 
• 8 ounce cream cheese softened
• 2 teaspoons rosemary fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 3 cloves garlic minced
• 0.5 cup olive oil 
• 0.5 cup pecans toasted chopped
• 48 servings salt and pepper 
• 1 tablespoon sugar 
• 1 small sprigs garnishes: of thyme and rosemary fresh

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Cut squash in half lengthwise; remove and discard seeds.
2. Place squash, cut side down, in a 13" x 9" baking dish.
3. Add hot water to dish to depth of 1".
4. Bake, uncovered, at 350 for 1 hour or until squash is tender.
5. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl.
6. Saut garlic in butter in a small skillet over medium-high heat until golden.
7. Add garlic to squash pulp in bowl.
8. Add cream cheese, 1/2 cup Asiago cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans.
9. Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices.
10. Sprinkle with salt and pepper.
11. Bake at 400 for 4 minutes.
12. Sprinkle baguette slices with remaining 1 cup Asiago cheese.
13. Bake 2 more minutes or until cheese melts.
14. Spoon 1 tablespoon squash mixture onto each cheese crouton.
15. Place on a serving tray, and garnish, if desired.