Ingredients

The following ingredients have 4 Servings
  • 1 package frozen mini phyllo dough shells (15 shells)
  • 1, 10 oz. bag of frozen butternut squash
  • 1 Tbsp. unsalted butter
  • 1/4 medium white onion, finely diced
  • 1/4 cup sharp cheddar cheese, shredded
  • 2 tsp. fresh sage, chopped
  • salt and pepper to taste
  • 1/4 tsp. red pepper chili flakes
  • pumpkin seeds for garnish

Instruction

  • Preheat oven to 375°F. Arrange phyllo shells on an un-greased cookie sheet. Then, microwave frozen butternut squash as directed on package. Drain any liquid from the squash and set aside.
  • In a medium sized skillet, melt butter and sauté the onion for ~5 minutes on medium heat. Stirring occasionally. Onion should become near translucent.
  • In a medium bowl, mash the butternut squash using a potato masher until somewhat smooth. Then stir in the onions, cheese, sage, and seasonings until nicely incorporated.
  • Spoon mixture into phyllo shells and bake for 8 minutes. Top with pumpkin seeds and serve warm!