Categories: Sides

Ingredients

• 2 cups diced peeled butternut squash
• 2 tbsp. unsalted butter, melted
• Kosher salt and black pepper
• 1 shallot, minced
• 30 frozen mini phyllo shells
• 4 oz. cream cheese, at room temp
• 1/4 cup mayo
• 1 cup shredded smoked cheddar cheese
• 2 tsp fresh thyme

Directions

1. Put a baking sheet on the middle oven rack and preheat to 375. Toss the squash with the melted butter, 1/4 tsp salt and a few grinds of black 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 mayo in a medium bowl.

3. Fill each phyllo shell with a tsp 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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