Autumn Squash Tartlets Recipes

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BUTTERNUT THYME TARTLETS



Butternut Thyme Tartlets image

A great teaser for what's to come, this light and crunchy appetizer is filled with my favorite late-fall flavors. Make the creamy filling a few days early, then fill the phyllo cups right before guests arrive. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen

Number Of Ingredients 12

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry
1/2 cup crumbled goat cheese
1 shallot, finely chopped
1 tablespoon minced fresh thyme
1-1/2 teaspoons grated lemon zest
1/2 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
Fresh thyme leaves

Steps:

  • Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely., For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended., To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.

Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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