Autumn Squash Tartlets
Ingredients
- 1 package (17.3 ounces) frozen puff pastry, thawed ⓘ
- 2-1/2 cups cubed acorn squash ⓘ
- 3 tablespoons heavy whipping cream ⓘ
- 4 teaspoons dry bread crumbs ⓘ
- 1-1/2 teaspoons minced fresh rosemary ⓘ
- 1-1/2 teaspoons minced fresh thyme ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 ounces fresh goat cheese ⓘ
Instructions
- Unfold puff pastry; cut out sixteen 2-in. circles from each sheet. Press onto the bottom and up the sides of greased miniature muffin cups.
- Place squash and cream in a food processor. Cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the bread crumbs, rosemary, thyme, salt and pepper.
- Spoon mixture into pastry cups. Bake at 375° for 15-17 minutes or until golden brown. Top with cheese. Broil for 1-2 minutes or until cheese is melted. Serve warm.
Nutrition & Diet Analysis (per serving)
468
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).