Butternut Squash Spread On Cheese Croutons

• 1 medium butternut squash
• 3 cloves garlic, minced
• 3 tablespoons butter or margarine, melted
• 1/2 (8-ounce) package cream cheese, softened
• 1 1/2 cups freshly grated Asiago cheese, divided
• 1 tablespoon sugar
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1/2 cup chopped pecans, toasted
• 1 baguette, cut into 48 thin slices
• 1/2 cup olive oil
• Salt and pepper
• Garnishes: small sprigs of fresh thyme and rosemary

1. Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a 13" x 9" baking dish. Add hot water to dish to depth of 1". Bake, uncovered, at 350u0b0 for 1 hour or until squash is tender.
2. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl.
3. Saute 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 Asiago cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans.
4. Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake at 400u0b0 for 4 minutes. Sprinkle baguette slices with remaining 1 cup Asiago cheese. Bake 2 more minutes or until cheese melts.
5. Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired.

butternut squash, garlic, butter, cream cheese, cheese, sugar, thyme, fresh rosemary, pecans, baguette, olive oil, salt, thyme

Taken from www.myrecipes.com/recipe/butternut-squash-spread-on-cheese-croutons (may not work)