Submitted by BETHANY PREKOPA
- 1 butternut squash, about 1 lb
- 1 medium onion, peeled
- Salt and black pepper
- 2 to 3 Tbsp olive oil
- 1 head garlic
- 3 sprigs fresh thyme, or 1⁄2 tsp dried
- 2 cans white beans (15 oz or so), drained
- 1 lb cream cheese, softened
- 1 C unsalted butter, softened
- 1⁄4 C chopped fresh chives
- 1⁄2 C chopped parsley
- 1 baguette, sliced 1⁄2 -inch thick on diagonal
Heat oven to 400º. Trim ends of squash cut in half lengthwise and remove seeds. Cut onion in quarters and place on baking sheet. Brush squash and onion with olive oil and give them all a big pinch of salt and pepper. Place the squash halves skin side down on a parchment-lined baking sheet. Slice off the top of the head of garlic to expose cloves. Place the head on a piece of foil, drizzle with olive oil and a pinch of salt. Enclose garlic in foil and place on the baking sheet.
Bake 30-40 minutes, checking occasionally and flipping onion pieces if they get too brown (or remove them). Squash should be soft. Cool to warm to touch.
Peel butternut squash, cut into chunks and add to the bowl of a food processor along with onion. Add thyme leaves. Pulse squash until it is fairly smooth. Add beans and process until smooth.
For herbed cheese, beat cream cheese until fluffy. Add butter, chives, parsley, 3 cloves roasted garlic, 1 teaspoon of salt and pepper to taste. Blend until smooth.
Brush bread slices with olive oil, then toast. Spread with butternut squash spread, then top with a teaspoon dollop of herbed cheese. Makes 15-18 pieces.