Butternut Thyme Tartlets Recipes

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BUTTERNUT SQUASH TARTLETS



Butternut Squash Tartlets image

Tasty butternut squash mixture filled in filo shells for mini tartlets. Perfect for appetizers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h35m

Yield 30

Number Of Ingredients 11

1 medium butternut squash, peeled, seeded, cut into 1/2-inch pieces (3 cups)
2 tablespoons olive oil
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 clove garlic
2 tablespoons whipping cream
1 teaspoon chopped fresh sage leaves
2 packages (1.9 oz each) frozen mini filo shells, 30 shells thawed
1/2 cup finely grated Asiago cheese (2 oz)
Fresh sage leaves, if desired
Additional ground pepper, if desired

Steps:

  • 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.
  • 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.
  • 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.
  • Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.

Nutrition Facts : Calories 43, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 51 mg

HONEY-THYME BUTTERNUT SQUASH



Honey-Thyme Butternut Squash image

This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. -Bianca Noiseux, Bristol, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 8

1 large butternut squash (about 5 pounds), peeled and cubed
1/4 cup butter, cubed
3 tablespoons half-and-half cream
2 tablespoons honey
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender., Drain. Mash squash with the remaining ingredients.

Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

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