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Butternut Squash-Goat Cheese Bites

Butternut Squash-Goat Cheese Bites

Nutrition Facts
  • cal. (kcal) 37
  • Serving size: 30
  • Prep: 20 mins
  • Bake: 10 mins at 350°F
  • Fry: 30 seconds
  • Serving Size: 30 bites
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by 6 people
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Ingredients

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  • 1 cup frozen cooked winter squash puree, thawed (such as Birds Eye, from a 12 oz package)
  • 2 tablespoons heavy cream
  • 4 ounces soft goat cheese, at room temperature
  • 1 egg yolk
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 2 boxes (1.9 oz each) Athens Mini Fillo Shells
  • 1/3 cup canola oil
  • 30 sage leaves

Directions

  1. Heat oven to 350 degrees . In a small pot, whisk together butternut squash and heavy cream over medium-low heat. When hot, whisk in goat cheese until melted. Remove from heat and stir in yolk, 1/2 tsp of the salt and the pepper. Cool slightly.
  2. Place pastry shells on a baking sheet. Transfer squash mixture into a resealable plastic bag; snip corner. Pipe into pastry shells. Bake at 350 degrees for 8 to 10 minutes, until set.
  3. In a small skillet, heat canola oil until shimmering. Fry sage leaves (in 2 batches) for 30 seconds, until crisp. Remove to a paper towel and sprinkle with remaining 1/4 tsp salt. Garnish bites with fried sage leaves.

Nutrition Information for Butternut Squash-Goat Cheese Bites

PER SERVING: 37 cal., 2 g total fat (1 g sat. fat), 10 mg chol., 81 mg sodium, 3 g carb. 1 g pro.

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