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
1. Boil squash, water, butter, and salt in a saucepan until tender, about 15 min. Drain and purée.
2. 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.
3. Add cayenne, nutmeg, cinnamon, pecans and syrup to squash purée. Spoon mixture into phyllo cups.
4. Combine remaining ingredients and sprinkle over cups. Bake 10-12 minutes, until golden brown.
Yield 24 butternut cups