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Recipe courtesy of Damaris Phillips

From: Food Network Magazine

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 30 tartlets

Level:: Easy

Nutrition Info

Healthy

Ingredients

1/2 small kabocha squash, peeled, seeded and diced (about 2 cups)
3 cloves garlic, unpeeled
1 tablespoon coconut oil
Kosher salt and freshly ground pepper
3 tablespoons pecans
2 cups loosely packed baby kale (or chopped regular kale)
1/4 cup extra-virgin olive oil
30 frozen mini phyllo shells, thawed
Grated gruyere or comte cheese, for topping

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.

Courtesy of Food Network Magazine

My Private Notes

Name: Squash Tartlets with Kale Pesto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 30 tartlets
Ingredients: 1/2 small kabocha squash, peeled, seeded and diced (about 2 cups); 3 cloves garlic, unpeeled; 1 tablespoon coconut oil; Kosher salt and freshly ground pepper; 3 tablespoons pecans; 2 cups loosely packed baby kale (or chopped regular kale); 1/4 cup extra-virgin olive oil; 30 frozen mini phyllo shells, thawed; Grated gruyere or comte cheese, for topping

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