Butternut Goat Cheese and Walnut Spread

Ingredients

• 1 (1 1/2 lb)  butternut squash
• cooking spray
• 1 whole head of garlic
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 (3 ounce) package goat cheese
• 1/4 cup chopped walnuts, toasted
• 36 slices French baguettes, toasted (about 8 ounces)

Directions

1. 1

   Preheat oven to 400°.

2. 2

   Cut the squash in half lengthwise; remove and discard seeds.

3. 3

   Place squash halves, cut sides down, on a foil-lined jelly roll pan coated with cooking spray.

4. 4

   Remove white papery skin from the garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Place garlic on pan with squash.

5. 5

   Bake at 400° for 30 minutes or until squash is tender. Cool slightly. Scoop out the pulp from squash, and discard skins.

6. 6

   Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

7. 7

   Place squash, garlic, juice, salt, and cheese in a food processor; process until smooth.

8. 8

   Spoon mixture into a bowl, and sprinkle evenly with nuts. Serve with baguette slices.