Butternut Squash Spread on Cheese Crostini

Directions

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 the dish to a depth of 1". Bake, uncovered, at 350°, for 1 hour or until squash is tender. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl.
2. Sauté garlic in butter in a small skillet over medium-high heat until golden. Deglaze with vinegar. Add garlic to the squash pulp in a bowl. Add cream cheese, 1/2 cup Asiago cheese and the next 3 ingredients to bowl: mash until blended. Stir in pecans.
3. Place baguette slices on 2 large ungreased baking sheets, brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake at 400°, for 4 minutes. Sprinkle baguette slices with the remaining 1 cup Asiago cheese. Bake for 2 more minutes or until cheese melts. Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish with thyme, if desired.