Butternut Thyme Tartlets Recipe photo by Taste of Home

Makes: 2-1/2 dozen / Total Time: 35 mins

Ingredients:

  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry
  • 1/2 cup crumbled goat cheese 
  • 1 shallot, finely chopped
  • 1 tablespoon minced fresh thyme 
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon rubbed sage 
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Fresh thyme leaves

Directions:

  1. Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely.
  2. For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended.
  3. To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.

Butternut Thyme Tartlets Recipe photo by Taste of Home