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Butternut Squash and Ricotta Tartlets

Butternut Squash Tarts

Ingredients:

1/2 cup Roasted Butternut Squash, seasoned with salt/pepper

1/2 cup Ricotta

1 tsp fresh Sage, chopped

1 tbsp grated Parmesan

Salt/Pepper to taste

2 tbsp Pine Nuts

30 mini Phyllo Shells

Directions:

Place the tart shells on parchment line baking sheet. Mix sage, parmesan, salt/pepper with the ricotta. Fill each tart shell half way with ricotta mixture. Top with butternut squash. Garnish each tartlet with a pine nut. Bake at 400 degrees for 6-8 minutes or until hot.

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