These Butternut Squash Phyllo Bites combine flaky phyllo cups with maple orange butternut puree, freshly toasted pistachios, walnuts, and pecans. Top them with a drizzle of honey and get ready to faceplant!
Sometimes I get so ridiculously hung up on a veggie that they manage to find their way into almost everything I make.
I humored my fruit fancy earlier in the month with a cranberry-palooza of sorts, but lately it’s all about the butternut. So much so, in fact, that I straight up butternuted my baklava.
I regret nothing.
So what on earth are Butternut Squash Phyllo Bites?
I filled crispy, flaky phyllo cups with pureed butternut squash spiked with maple and orange, topped them with a medley of toasted nuts and went beyond overboard with my bear-o-honey!
They’re a bite-sized indulgence that are not only packed with protein, but are practically a vegetable too! At least I like to think so! They taste like little jazzed up bites of baklava and are great for holiday parties and potlucks.
Butternut Squash Phyllo Bites
The maple-spiked squash and candied nuts can be made in advanced and assembled when needed, for a speedy sweet treat that is perfect for the holidays!
Butternut Squash Phyllo Bites
These Butternut Squash Phyllo bites combine flaky phyllo cups with maple orange butternut puree, freshly toasted pistachios, walnuts, and pecans. Top them with a drizzle of honey and get ready to faceplant!
- 1.5 cups cubed butternut squash
- 1 TBSP orange juice
- 1 TBSP pure maple syrup
- 1/4 cup whole shelled pistachios
- 1/4 cup walnut halves and pieces
- 1/4 cup chopped pecans
- 1.5 TBSP unsalted butter
- 1.5 TBSP brown sugar
- a pinch of salt
- 25 pre-made phyllo cups (thawed if previously frozen)
- 1/4 cup honey or to taste
Bring a medium-small pot of water to boil and cook squash for 10 minutes or until fork-tender.
In a food processor or blender, combine squash with orange juice and maple syrup and puree until smooth.
Next finely chop your nuts. This can be done in a food processor, with a sharp knife, or even by filling a plastic bag with nuts and smashing them with a wine bottle. I've employed all three techniques, choose what's easiest for you!
Bring a small skillet to medium heat and melt your butter. Add 1 tablespoon of sugar and your chopped nuts and saute for five minutes until they're nice and toasty and have a light glaze on them. If you have a major sweet tooth I'll look the other way while you double the glaze. Since I have a heavy hand with the honey I go light on the glaze.
Fill each phyllo cup with a teaspoon of butternut puree and pile on the candied nuts!
Top each bite with a hearty drizzle of honey and dig in!
Best when served at room temperature. Butternut puree and candied nuts can be made in advance and assembled when needed! I'd avoid filling the cups too far in advance since the squash will eventually soften or soggify the phyllo layers but they can easily sit out on a party platter awaiting hungry guests! Since they're dairy free, there's no need to chill them. Score!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
The only thing that takes less time than making these, is eating them!
Phyllo cups have never been so fun!