Recipe courtesy of Damaris Phillips
Squash Tartlets with Kale Pesto
Total:
40 min
Active:
20 min
Yield:
30 tartlets
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
20 min
Yield:
30 tartlets
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.

Make the pesto: Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor. Add the pecans and pulse until finely ground. Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)

Arrange the phyllo shells on a baking sheet. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese. Bake until the cheese melts, about 5 minutes. Serve warm.

Photograph by Jeff Harris/Studio D.

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Winter Squash Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup with Amaretti Cookies

Recipe courtesy of Tyler Florence

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup

Roasted Butternut Squash

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking