Thanksgiving is in just 2 days! Woohoo!
I’m excited for all the food I’ll get to eat and spending some time with my family.
I’m even making these little appetizers which I tried out this weekend. I think they are pretty little bites of fabulousity. I was inspired a couple of weeks ago when I had a squash tart in little pastry dough shells but wanted to make a little dish that was still healthy. Because we all know Thanksgiving dinner itself isn’t about being healthy. 🙂
I used phyllo shells which are light and flaky and mixed butternut squash with sauteed onions and a dollop of Greek yogurt. And this recipe goes further into proving that delicious things can be healthy as well.
Oh, and the squash. Of course I had to make something using one of my new favorite fall ingredients.
What would Thanksgiving be without it! (ha, this is my attempt at humor, but maybe I can make it a tradition.)
I’m so excited to serve these to my family on Thursday and hope they like them as much as I do. If not, more for me!
Are you trying out anything new on Thanksgiving?
Butternut Squash Tartlets
1 small butternut squash
1/4 cup onion, diced
1/4 cup plain nonfat Greek yogurt
2 packages phyllo dough shells. (About 15 in each)
Pre-heat oven to 350 degrees. Cut your squash in half down the middle and scoop out the seeds and inside strings. Place the squash cut side down in a baking dish and fill with a little bit of water. Roast for about 45 minutes.
Meanwhile, saute the onion in olive oil over medium heat until brownish and starting to carmelize. Let cool.
When the squash is down, let cool and scoop out the middle into a bowl. Mash slightly or until smooth.
Mix in the onions. At this point you can refrigerate if you made this ahead of time or continue if making right before serving.
Add the Greek yogurt to the squash mixture. Spoon into the phyllo dough shells so that shells are about 3/4 to all the way filled. Bake according to the package directions, mine were 5-7 minutes at 350 degrees.