Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cheesy Phyllo Cups with Butternut Squash
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 317
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 393 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 317
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 393 mg
Ingredients
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Directions
- 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.
- 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.
- 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.
