In preparation for the Winter Squash Extravaganza cooking class I was scheduled to teach a few weeks ago, I decided it would be important to treat my guests to a little winter squash yumminess while sipping wine and listening to my endless enthusiasm regarding the sweet little seasonal squashes.

With no menu or agenda, other than to create something superbly delicious to enjoy with red and white wine alike – I threw a little (or a lot) together to create the latest bit of joy in our household.

Butternut Parmesan Cracker Bread

16 oz. cooked butternut squash
1-2 cups oatmeal
1 cup raisins
1 cup pecans
1 cup shredded parmesan cheese
1/2 cup honey
2 Tbs. Hampton Salt Company Rosemary Artisan Sea Salt
black pepper

Preheat the oven to 375 degrees.
Pulse the butternut squash in a large food processor until smooth. Add the remaining ingredients and pulse until well combined (pepper to taste).
Spread on a parchment lined baking dish, evenly, and bake for about 30 minutes.

Score.

Allow to cool before serving. First out of the oven, the bread is soft. The next day, it is more like a soft cracker!