Name: Butternut Squash Tartlets with Almonds, Pomegranate, and Mint
Total time: PLACEHOLDER
Ingredients: 2 tablespoons sliced almonds , toasted; 2 tablespoons pomegranate seeds; 1 tablespoon chopped fresh mint; 1 pound butternut squash , peeled, seeded, and cut into 1-inch pieces (3½ cups); 1 tablespoon extra-virgin olive oil , plus extra for drizzling; ½ teaspoon table salt; ¼ teaspoon smoked paprika; 15 frozen mini phyllo cups; Pomegranate molasses

Why This Recipe Works

An enticing and beautiful addition to any party spread, these exquisite little tartlets—like our cashew ricotta tartlets —are a cinch to make and require only a handful of carefully balanced elements. We started with store-bought mini phyllo cups, which we crisped briefly in the oven before filling with a delicately sweet and smoky, ultravelvety butternut squash puree. (Steaming the squash in the microwave yielded a puree in less than 15 minutes!) For the topping, we combined bright, juicy pomegranate seeds with toasty sliced almonds and fresh mint, and we finished with a drizzle of tangy, bittersweet pomegranate molasses and smooth, rich olive oil.

Before You Begin

We found that a standard (2.1-ounce) box of frozen mini phyllo cups contains 15 pieces. Use two teaspoons to distribute the filling among the phyllo cups. If you can't find pomegranate molasses, you can make your own.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Combine almonds, pomegranate seeds, and mint in bowl; season with salt and pepper to taste and set aside.

Microwave squash in covered bowl, stirring occasionally, until tender, 10 to 12 minutes; drain well. Process squash, oil, salt, and paprika in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; season with salt and pepper to taste and set aside to cool slightly.

Arrange phyllo cups on rimmed baking sheet and bake until golden and crisp, 3 to 5 minutes; transfer to wire rack to cool slightly. Divide squash mixture evenly among phyllo cups then top with almond mixture. Drizzle with pomegranate molasses and extra oil to taste. Serve warm or at room temperature.