Butternut Squash & Goat Cheese Appetizers

Ingredients

• 6 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1 package (10 oz.) frozen butternut squash cubes
• 1 shallot OR small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 Tbsp. water
• 1 Tbsp. firmly packed brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 tsp. finely chopped fresh rosemary (optional)
• 1/2 cup loosely packed crumbled goat cheese (about 2 oz.)
• 1/4 cup finely chopped dried Mission figlets, cranberries or raisins
• 3 boxes (1.9 oz. ea.) mini phyllo shells

Directions

1. Preheat oven to 425°. Spray baking sheet with nonstick cooking spray; set aside.
2. Microwave 2 tablespoons I Can't Believe It's Not Butter!® Spread, squash, shallot, garlic, water, brown sugar, salt, pepper and rosemary in medium microwave-safe bowl at HIGH 5 minutes or until squash is tender, stirring once halfway through. Mash lightly with fork, then let cool slightly. Fold in goat cheese and figlets. Spoon into phyllo shells. Arrange on prepared sheet. Bake 8 minutes or until heated through.

• BUTTERNUT SQUASH & GOAT CHEESE CROSTINI: Spread butternut squash and cheese mixture on thinly sliced toasted French bread rounds. Garnish with crumbled goat cheese and chopped herbs.