Butternut Squash & Goat Cheese Appetizers

  • Makes 48 appetizers
  • Prep Time 20 min
  • Cook Time 8 min

Ingredients

  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 box (10 oz.) frozen, cubed butternut squash
  • 1 shallot or small onion, finely chopped
  • 1 clove garlic
  • 1 Tbsp. water
  • 1 Tbsp. firmly packed brown sugar
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. fresh rosemary leaves
  • 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.) frozen mini phyllo dough 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.

Nutritional Information

Nutritional Information

Serving Size 3 appetizers
Amount Per Serving
Calories 90
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 170 mg
Total Carbs 12 g
Dietary Fiber 1 g
Sugars 3 g
Protein 2 g
Vitamin A 20 %
Vitamin C 2 %
Calcium 2 %
Iron 4 %
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