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favoritesCHEESY PHYLLO CUPS WITH BUTTERNUT SQUASH
ACTIVE: 30 min l TOTAL: 50 min l SERVES: 8 to 10
2 cups diced peeled butternut squash
(about ½ small squash)
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 shallot, minced
30 frozen mini phyllo shells
4 ounces cream cheese,
at room temperature
¼ cup mayonnaise
1 cup shredded smoked cheddar cheese
(about 2½ ounces)
2 teaspoons fresh thyme
- Put a baking sheet on the middle oven
rack and preheat to 375 ̊. Toss the squash
with the melted butter, ¼ teaspoon salt and
a few grinds of pepper. Spread in a single
layer on the hot baking sheet and roast
until just tender, about 15 minutes. Add
the shallot to the pan and toss. Continue
roasting until the squash is softened,
about 5 minutes. Let cool for a few
minutes on the baking sheet.
2. Meanwhile, place the phyllo shells on
another baking sheet. Bake until crisp,
about 5 minutes. 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 minutes.
LEVI BROWN.4 FOOD NETWORK MAGAZINE
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