Cheesy Butternut Squash Bites

Creamy, cheesy and full of flavor, these butternut squash bites are one of my favorite holiday appetizers. The filling can be made ahead of time and simply added to the mini phyllo shells and reheated before serving.

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 20

Servings people

Calories 243kcal

Author Jenna Shaughnessy

Equipment

2 baking sheets

Ingredients

2 cups diced peeled butternut squash (about ½ a small squash)
2 tablespoons unsalted butter, melted
kosher salt
freshly ground black pepper
1 shallot, minced
30 frozen mini phyllo shells
4 ounces cream cheese, at room temperature
¼ cup mayonnaise
1 cup shredded smoked cheddar (about 2 ½ oz)
2 teaspoons fresh thyme

US Customary - Metric

Instructions

Put a baking sheet on the middle oven rack and preheat to 375°.
Toss the squash with the melted butter, ¼ teaspoon of salt and a few grinds of pepper.
Spread in a single layer on the hot baking sheet. Roast until 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 of the squash/shallot mixture and sprinkle with smoked cheddar.
Return to the oven and bake until lightly browned, about 10 - 15 minutes.
Finish each bite with a sprinkle of thyme.
Serve immediately.

Notes

Note: The squash/shallot mixture can be made ahead of time and refrigerated. Then all you have to do is make the cream cheese mixture, fill the phyllo shells and crisp in the oven.

Nutrition