Winter Squash Bisque And Apple-Ham Crostini With Cheddar

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Wisconsin Cheese


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1 (2-pound) butternut squash

1 medium acorn squash

3 tablespoons butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon grated gingerroot

1/4 cup sweet sherry

4 cups chicken stock

Salt and pepper, to taste

1 tablespoon finely chopped fresh sage

1 cup half-and-half


6 slices French baguette, 1/2 inch thick

4 tablespoons olive oil, divided

2 Granny Smith apples, peeled, cored, diced

1/2 pound smoked ham, diced

1 teaspoon finely chopped fresh sage

1/3 to 1/2 pound aged Cheddar cheese, cut in 6 slices (the size of the bread slices)

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