A new, fresh twist on a classic dish.  Serve these delicious mushrooms as an appetizer or for a cocktail party.  The goat cheese gives them a tang and balances well with the sweetness of the butternut squash.  These will be a big hit, and pair well with a bold red wine.  Enjoy!

INGREDIENTS

• 2 cups chopped butternut squash (about 10 ounces)
• 2 ½ tablespoons grapeseed or safflower oil
• 1-ounce soft goat cheese
• 1 tablespoon organic butter
•   ½ cup whole wheat panko
• 1 teaspoon chopped fresh thyme
• 24 2-inch wide cremini mushrooms, stems removed
• Kosher salt and fresh ground pepper

PREPARATION

1. Preheat oven to 400° F.
2. Place squash on a rimmed baking sheet; toss with 1 tablespoon oil.
3. Bake until tender, about 20 to 25 minutes. Remove from oven
4. Reduce oven temperature to 350° F.
5. Place a wire rack in a large baking sheet.
6. Combine squash, goat cheese, butter, pepper and ¼ teaspoon salt in a food processor; process until smooth.
7. Combine panko, thyme, and remaining 1 ½ tablespoons oil and ¼ teaspoon salt in a small bowl.
8. Spoon about 2 teaspoons squash mixture into each mushroom cap.
9. Press about 1 teaspoon panko mixture into squash mixture.
10. Place mushrooms in a single layer on racked baking sheet.
11. Bake until panko is toasted, about 15 minutes.