Instructions
1. Put a baking sheet on the middle oven rack and preheat to 375 F. Toss the squash with the melted butter, 1/4 teaspoon salt and a few grinds of pepper, spread in a single layer on the hot baking sheet. (We did not heat the sheet and things turned out OK) Roast until just tender, about 15 min. Stir in the shallot and roast until softened, about 5 min. Let the squash cool for a few minutes on the baking sheet.
2. Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 min. Mix the cream cheese and mayonnaise in a medium bowl.
3. Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15. Min.
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Ingredients
2 cups diced peeled butternut squash (about 1/2 of a small squash)
2 Tablespoons unsalted butter, melted (important step)
Kosher salt and freshly ground pepper
1 shallot, minced
30 frozen mini phyllo shells (Gelson's sells Athena brand in the frozen section)
4 ounces of cream cheese, at room temperature (another important step)
1/4 cup mayonnaise (Do not use Miracle Whip)
1 cup shredded smoked cheddar cheese (about 2 1/2 ounces by weight), hunt this one down at Vons
2 teaspoons fresh thyme, use only the leaves
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