Squash Tartlets with Kale Pesto

  1. Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper.
  2. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
  3. Make the pesto: Peel the roasted garlic.
  4. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor.
  5. Add the pecans and pulse until finely ground.
  6. Add the kale and 1/4 teaspoon salt and pulse until chopped.
  7. With the motor running, gradually add the olive oil and puree until smooth.
  8. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
  9. Arrange the phyllo shells on a baking sheet.
  10. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese.
  11. Bake until the cheese melts, about 5 minutes.
  12. Serve warm.
  13. Photograph by Jeff Harris/Studio D.

kabocha squash, garlic, coconut oil, kosher salt, pecans, baby kale, extravirgin olive oil, phyllo shells, gruyere

Taken from www.foodnetwork.com/recipes/damaris-phillips/squash-tartlets-with-kale-pesto.html (may not work)

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