| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 30 tartlets |
Ingredients
- 1/2 small kabocha squash, peeled, seeded and diced (about 2 cups)
- 3 cloves garlic, unpeeled
- 1 tablespoon coconut oil
- Kosher salt and freshly ground pepper
- 3 tablespoons pecans
- 2 cups loosely packed baby kale (or chopped regular kale)
- 1/4 cup extra-virgin olive oil
- 30 frozen mini phyllo shells, thawed
- Grated gruyere or comte cheese, for topping
Instructions
- Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
- Make the pesto: Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef’s knife to make a paste; transfer to a food processor. Add the pecans and pulse until finely ground. Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
- Arrange the phyllo shells on a baking sheet. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese. Bake until the cheese melts, about 5 minutes. Serve warm.
Nutrition Facts
| Calories | 40 |
| Total Fat | 3 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 38 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 0 grams |
| Protein | 1 grams |
| Sugar | 0 grams |
Reviews
These sound delicisous but can you use some other kind of oil? I don’t have coconut oil and don’t want to buy it for one dish.
We love this one!!!! The Kabocha squash is a little tricky but all so yummy. I have made it for two parties now and it is a hit. Thanks so much for the recipe.
I made this for a holiday get together. Everyone thought it was delicious! I used butternut squash that I bought precut at the grocery store. It was super easy!
I made these for my family’s Thanksgiving this year. I wanted to make one of Damaris’ recipes. I loved her on Food Network Star!
Onto the recipe, everyone loved these! My Mom said they were her favorite food we had there, and we had a lot! I really enjoyed them at room temperature. I used butternut squash and gouda cheese. Yum!
Onto the recipe, everyone loved these! My Mom said they were her favorite food we had there, and we had a lot! I really enjoyed them at room temperature. I used butternut squash and gouda cheese. Yum!