Butternut Squash Tartlettes Recipe
1 butternut squash, halved and seeds removed
1 large sweet potato
1 white onion, peeled and coarse chopped
2 tbsp butter
1 large carrot, peeled and boiled until soft, reserve 1/2 cup boiling liquid
1 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp clove
1/4 cup bread crumbs
Salt and pepper to taste
12 sheets phyllo pastry
1/2 cup clarified butter
1 cup balsamic vinegar
1/2 cup hazelnuts, lightly roasted
Step 1: Roast sweet potato and squash in 350°F oven for 45 minutes or until soft, remove and let cool.
Step 2: While squash is cooking, gently sweat the onions in the butter until soft.
Step 3: Purée carrot and onion together with maple syrup adding some of reserved boiling liquid if necessary to make it smooth.
Step 4: Scoop out cooled squash and sweet potato into a mixing bowl, add carrot and onion, spices and bread crumbs, and blend evenly.
Step 5: Lay out a sheet of phyllo and brush with the butter then layer another sheet on top gently pressing down repeating the process until it is four layers thick.
Step 6: Using a miniature muffin tin as a guide, cut the layered phyllo into squares 1″ larger than the holes.
Step 7: Press the squares into the tin folding the corners to the centre.
Step 8: Bake in a 350°F oven for 8–10 minutes or until golden brown.
Step 9: Bring balsamic to a boil, reduce heat to medium and simmer until volume has decreased by 30%. Let cool. Will keep refrigerated for several weeks.
Step 10: Spoon or pipe filling into cooked phyllo shells, top with hazelnuts and gently warm in oven for 3 minutes. Remove and top with reduced balsamic.
Makes 24 tartlettes