Courtesy: Ross Dilley
Have plenty of bread cubes on hand to slather with this tasty, healthy, and easy appetizer or first course. It could become sinful with the addition of crisp, crumbled bacon scattered on top for the last 5 minutes of baking!
1 medium butternut squash - 2 to 3 lbs
1 clove of garlic, quartered
6 oz herb chevre, room temperature (other cheeses can be used too - your choice!)
1 Tbsp cornstarch
3 Tbsp apple cider or white wine
3 Tbsp melted butter
1 Tbsp fresh thyme
salt and pepper to taste
1 loaf French baguette, sliced into 1" cubes
Preheat oven to 475. Line a cookie sheet with parchment paper and set aside.
Slice squash in half lengthwise. Remove seeds and fibers from the cavity.
Rub squash with the garlic quarters to flavor flesh. With a sharp knife, score the entire squash with an X pattern. Brush with melted butter. Season with salt and pepper.
Combine cornstarch and cider or wine. Add cheese and mix well. Divide mixture in half and fill squash cavities. Place halves on prepared cookie sheet and sprinkle entire squash with thyme.
Bake for 50 to 60 minutes. Cheese should be bubbly and a knife easily pierces the neck of the squash. Remove from oven and let rest for a few minutes.
Serve with bread cubes. Either slide cubes down the neck to coat the bread with squash before plunging into the pool of flavorful cheese, or use a knife to dip and spread the bread with a colorful swirl of orange and white goodness!