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
Preparation
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.
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.
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.
