Butternut Squash Spread On Cheese Croutons

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Oxmoor House


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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

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