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If you are looking for the perfect appetizer this holiday season, I highly recommend this one! I tested it out on my playgroup moms and they were gobbled up! They tasted great hot, but honestly at room temp they are amazing. I ended up having a little butternut squash leftover and used it in  a salad.

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Cheesy Phyllo Cups with Butternut Squash

(Adapted from Food Network)


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

Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Toss the squash with the melted butter, 1/4 teaspoon salt and a few grinds of pepper; spread in a single layer on the hot baking sheet. Roast until just 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.

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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.

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Fill each phyllo shell with a teaspoon of the cream cheese mixture.

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Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme.

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Return to the oven and bake until lightly browned, about 15 minutes.

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