Cheesy Phyllo Cups with Butternut Squash

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 to 10 servings
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2 cups diced peeled butternut squash (about 1/2 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

1/4 cup mayonnaise

1 cup shredded smoked cheddar cheese (about 2 1/2 ounces)

2 teaspoons fresh thyme


  1. Put a baking sheet on the middle oven rack and preheat to 375 degrees 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. Roast until just tender, about 15 minutes. Stir in the shallot and roast until softened, about 5 minutes. 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 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.
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