Chef Sean Bernard
The Roost Social House
These bite size appies deliver sweet and savoury in a single mouthful.
1 small butternut squash, peeled, seeded and cut into 1″ cubes
2 cups water
1/2 Tbsp salt
1/4 cup salted butter, plus more for brushing dough
4 sheets phyllo pastry
2 Tbsp maple syrup
pinch each of cayenne, nutmeg, and cinnamon
1/4 cup toasted pecans, chopped
2 Tbsp toasted pecans, ground
2 Tbsp panko bread crumbs
8 leaves fresh sage, minced
- Boil squash, water, butter, and salt in a saucepan until tender, about 15 min. Drain and purée.
- Brush phyllo sheets with melted butter, stack, and cut into 24 even squares. Tuck into mini muffin cups. Bake at 350˚F for 6-8 min, until beginning to brown. Let cool.
- Add cayenne, nutmeg, cinnamon, pecans and syrup to squash purée. Spoon mixture into phyllo cups.
- Combine remaining ingredients and sprinkle over cups. Bake 10-12 minutes, until golden brown.
Yields 24 butternut cups