Butternut Thyme Tartlets

Name: Butternut Thyme Tartlets
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2-1/2 dozen
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

A great teaser for what's to come, this light and crunchy appetizer is filled with my favorite late-fall flavors. Make the creamy filling a few days early, then fill the phyllo cups right before guests arrive. —Arlene Erlbach, Morton Grove, Illinois

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

Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely.
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.
To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.

Test Kitchen Tips

Pull the stem of fresh thyme through a mesh strainer to easily remove the leaves.

One lemon is generally enough for 1-1/2 tsp. grated lemon peel.

The filling can be made ahead and stored in the refrigerator until party time.

Try this filling as a topper for crostini or alongside veggies as a tasty dip.