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Prep 20min
Total60min
Servings20
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Ingredients
1
loaf (20 inch) baguette French bread
3
tablespoons olive oil
1
medium delicata squash (1 lb), peeled
1/4
cup chopped onion
2
teaspoons garam masala
1/2
teaspoon ground cumin
1/4
teaspoon kosher salt
4
oz soft chèvre (goat) cheese
3
oz cream cheese, softened (from 8-oz package)
3
tablespoons whipping cream
Chopped fresh cilantro
Chopped roasted salted pistachio nuts
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Steps
1
Heat oven to 350°F. Cut baguette into 40 (1/2-inch) slices. Place slices on ungreased cookie sheets; lightly brush with 1 tablespoon of the oil. Bake 6 to 9 minutes or until crisp. Cool completely.
2
Meanwhile, cut squash in half lengthwise; remove and discard seeds. Cut squash into 1/2-inch cubes. In large bowl, mix squash and onion; drizzle with remaining 2 tablespoons oil. Sprinkle with garam masala, cumin and salt; stir to coat. Spread on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 20 to 25 minutes longer or until vegetables are browned and tender.
3
In medium bowl, beat goat cheese, cream cheese and cream with electric mixer on high speed until smooth. Spread about 1 teaspoon cheese mixture on top of each baguette slice. Top with slightly less than 1 tablespoon squash mixture. Garnish with cilantro and pistachio nuts.
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Garam masala is a blend of spices from North India. You can find it the spice aisle of your grocery store.
Delicata squash is a variety of winter squash that has a yellow or cream skin with dark green stripes.
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