Butternut Squash-Goat Cheese Bites
- cal. (kcal) 37
- Serving size: 30
- Prep: 20 mins
- Bake: 10 mins at 350°F
- Fry: 30 seconds
- Serving Size: 30 bites
frozen cooked winter squash puree, thawed (such as Birds Eye, from a 12 oz package)
soft goat cheese, at room temperature
ground white pepper
boxes (1.9 oz each)
Athens Mini Fillo Shells
- 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.
- 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.
- 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.