Squash Tartlets with Kale Pesto

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 30 tartlets
  • Nutrition Info
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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


  1. 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.
  2. 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.)
  3. 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.