Butternut Squash Bites make for the perfect appetizer during just about any time of year! Easy, nutritious, and delicious!
May 2016 – Theme
Small Plates For Sunny Days
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.
Cheers to yet again another wonderful Recipe Redux themed post! What I love most about these monthly posts is the link up at the bottom of this post – you can find all of the recipes from the other health food bloggers who are members of The Recipe Redux there. Everyone always is so creative in coming up with healthful & tasty recipes!
This recipe is little a perfect Small Plate for Sunny Days…mini phyllo cups are just about the cutest thing on the planet next to puppies if you ask me. They are so versatile too because you can fill them with just about anything. I chose to fill these with a cheesy butternut squash mixture and they were sooo perfect! I may or may not have eaten four of them before taking pictures, haha! But the good news about these phyllo cups…they are only 20 calories per 2 cups and 4g carbs! So hey, not that “bad” right?! I topped them with a pumpkin seed, you can obviously add more than I did…I just did 1 pumpkin seed for eye appeal. The seed adds a nice crunch to the butternut squash bite!
2tsp.fresh sagechopped (may opt for cilantro if you do not prefer sage)
1/4cupsharp cheddar cheeseshredded
salt and pepper to taste
1/4tsp.red pepper chili flakes
pumpkin seeds for garnish
Heat oven to 375 degrees F. Set phyllo shells on an ungreased cookie sheet. Then, microwave frozen butternut squash as directed on package.
In a medium sized skillet, melt butter and cook onion for ~5 minutes on medium heat. Stirring occasionally. Onion should become near translucent. In a medium bowl (or if large enough just use the same bowl you cooked the squash in) mix the onion, squash, sage, cheese, and seasonings until nicely incorporated.
Spoon mixture into phyllo shells and bake for 8 minutes. Top with pumpkin seeds and serve warm!