This is the second time I’ve made this appetizer – it’s really rich and delicious! The roasted garlic and squash give it great flavor, and the goat cheese makes it super creamy. I was out of walnuts, so I used pecans this time. I’m not sure where I originally found this recipe, so if anyone knows the source, please let me know! I’d love to give credit where it’s due. This is a really great recipe!
Butternut, Goat Cheese & Walnut Spread
Cooking Light November 2003
1 medium butternut squash, (about 1.5 lbs)
1 head garlic
2 tablespoons lemon juice
½ teaspoon salt
3 ounces goat cheese
¼ cup walnuts, chopped
36 slices french bread baguette, 1/2 inch thick, toasted
Preheat to 400.
cut squash in 1/2 lengthwise, discard seeds.
put squash cut side down on foil-lined jelly roll pan coated with cooking spray.
Remove papery skin from garlic but do not peel or separate cloves. wrap in foil. put on pan with squash. Bake at 400 for 30 min until squash is tender. scoop out pulp & discard skin. separate garlic cloves, squeeze to extract pulp, discard skins.
place squash, garlic, salt & juice & cheese in food processor & process til smooth. spoon into bowl & sprinkle with nuts. serve with baguette slices.
Serving size 2.5 TB spread, 3 baguette slices.
114 calories, fat 3.5 gms
MacGourmet Rating: 5 Stars