Appetizers & Snacksbettycrocker5.0
Butternut Squash Tartlets
Tasty butternut squash mixture filled in filo shells for mini tartlets. Perfect for appetizers.
👥 30 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
📝 Preparation Steps
1
Heat oven to 425°F. Place butternut squash in ungreased 17x12-inch half-sheet pan. Drizzle with olive oil; toss gently to coat. Sprinkle with pepper and salt. Roast 30 to ⏱️ 40 minutes or until browned and tender, stirring after ⏱️ 20 minutes. Cool in pan on cooling rack, about ⏱️ 30 minutes. Reduce oven temperature to 400°F.
medium butternut squash, peeled, seeded, cut into 1/2-inch pieces (3 cups)1(1.9 oz each) frozen mini filo shells, 30 shells thawed2 packagesolive oil2 tablespoons
2
In food processor, place garlic. Cover; process, with on-and-off pulses, until chopped. Add butternut squash, whipping cream and chopped sage. Cover; process 1 to ⏱️ 2 minutes or until smooth, scraping bowl occasionally.
garlic1 clove(1.9 oz each) frozen mini filo shells, 30 shells thawed2 packagesmedium butternut squash, peeled, seeded, cut into 1/2-inch pieces (3 cups)1whipping cream2 tablespoons
3
Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
medium butternut squash, peeled, seeded, cut into 1/2-inch pieces (3 cups)1(1.9 oz each) frozen mini filo shells, 30 shells thawed2 packages
4
Bake 7 to ⏱️ 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.
chopped fresh sage leaves1 teaspoon(1.9 oz each) frozen mini filo shells, 30 shells thawed2 packagesFresh sage leaves, if desired
Nutrition Facts
calories
43
fat Content
1/2
serving Size
1 Serving
fiber Content
0 g
sodium Content
51 mg
protein Content
1 g
carbohydrate Content
4 g
saturated Fat Content
1 g
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