Description
Delightful Butternut Squash Tartlets invite gourmet adventurers into a world of rustic French-inspired elegance. Buttery pastry shells cradle sweet roasted squash, promising a luxurious bite that celebrates seasonal harvest flavors you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash, peeled, seeded, cut into 1/2-inch pieces (3 cups or approximately 450 grams)
- 2 packages (1.9 ounces/54 grams each) frozen mini filo shells, 30 shells, thawed
- 1/2 cup (2 ounces/56 grams) finely grated Asiago cheese
Seasoning and Flavoring Ingredients:
- 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
Garnish Ingredients (Optional):
- Fresh sage leaves
- Additional ground pepper
Instructions
- Roast butternut squash on an ungreased baking sheet at 425°F for 30-40 minutes, drizzling with olive oil and seasoning with salt and pepper. Stir midway through cooking until caramelized and tender. Allow to cool completely for 30 minutes, then reduce oven temperature to 400°F.
- Blend roasted squash with garlic, whipping cream, and chopped sage in a food processor until achieving a velvety, uniform consistency. Pause occasionally to scrape down processor sides.
- Carefully arrange filo shells on a foil-lined baking sheet, filling each with a rounded teaspoon of the creamy squash mixture. Generously sprinkle Asiago cheese over the tartlets.
- Bake for 7-9 minutes until shell edges turn golden and crisp. Transfer to a cooling rack for brief resting, allowing flavors to settle and texture to crisp.
- Garnish with delicate fresh sage leaves and an optional light dusting of cracked black pepper. Serve immediately while warm to preserve optimal texture and flavor profile.
Notes
- Roast butternut squash until deeply caramelized edges develop for maximum flavor complexity and sweetness.
- Ensure filo shells are crisp and not soggy by patting roasted squash mixture dry before filling to prevent moisture buildup.
- Make tartlets gluten-free by substituting filo shells with almond flour-based mini pastry cups for celiac or low-carb diets.
- Experiment with alternative cheese options like goat cheese or pecorino for different flavor profiles and dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 10
- Calories: 150
- Sugar: 2 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg