Butternut Squash-Goat Cheese Bites

Butternut Squash-Goat Cheese Bites
Prep 20 mins Bake 350°F 10 mins Fry 30 seconds


  • 1 cup frozen cooked winter squash puree, thawed (such as Birds Eye, from a 12 oz package)
  • 2 tablespoons heavy cream
  • 4 ounces soft goat cheese, at room temperature
  • 1 egg yolk
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 2 boxes (1.9 oz each) Athens Mini Fillo Shells
  • 1/3 cup canola oil
  • 30 sage leaves

Make It

1. Heat oven to 350 degrees . In a small pot, whisk together butternut squash and heavy cream over medium-low heat. When hot, whisk in goat cheese until melted. Remove from heat and stir in yolk, 1/2 tsp of the salt and the pepper. Cool slightly.

2. Place pastry shells on a baking sheet. Transfer squash mixture into a resealable plastic bag; snip corner. Pipe into pastry shells. Bake at 350 degrees for 8 to 10 minutes, until set.

3. In a small skillet, heat canola oil until shimmering. Fry sage leaves (in 2 batches) for 30 seconds, until crisp. Remove to a paper towel and sprinkle with remaining 1/4 tsp salt. Garnish bites with fried sage leaves.

Nutrition Facts

Amount Per Serving: cal. (kcal): 37, Fat, total (g): 2, chol. (mg): 10, sat. fat (g): 1, carb. (g): 3, fiber (g): , pro. (g): 1, sodium (mg): 81, Percent Daily Values are based on a 2,000 calorie diet.