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!
25pre-made phyllo cups(thawed if previously frozen)
1/4cuphoneyor 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!