Butternut Squash & Thyme Tarts
The buttery crust pairs beautifully with the natural sweetness of roasted squash, while thyme adds a subtle earthy note
Ingredients
- 1 package frozen mini phyllo shells
- 1 cup cooked butternut squash cubes
- 1/2 cup herb & garlic goat cheese crumbled
- 2 teaspoons fresh thyme minced
- 1/4 teaspoon salt
- Pinch ground nutmeg
- Additional thyme for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Place shells on the sheet. Bake until golden brown, 8-10 minutes. Cool completely.
- Roughly chop the butternut squash and add it to a bowl with the goat cheese, thyme, and salt. Mix well.
- Divide the filling among the shells. Garnish with additional thyme.
Nutrition
Calories: 37kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 74mgPotassium: 36mgFiber: 0.2gSugar: 0.3gVitamin A: 1083IUVitamin C: 2mgCalcium: 16mgIron: 0.3mg
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