Autumn Squash Tartlets

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 2-1/2 cups cubed acorn squash
• 3 tablespoons heavy whipping cream
• 4 teaspoons dry bread crumbs
• 1-1/2 teaspoons minced fresh rosemary
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 ounces fresh goat cheese

1. Unfold puff pastry; cut out sixteen 2-in. circles from each sheet. Press onto the bottom and up the sides of greased miniature muffin cups.
2. Place squash and cream in a food processor. Cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the bread crumbs, rosemary, thyme, salt and pepper.
3. Spoon mixture into pastry cups. Bake at 375u0b0 for 15-17 minutes or until golden brown. Top with cheese. Broil for 1-2 minutes or until cheese is melted. Serve warm.

pastry, acorn squash, heavy whipping cream, bread crumbs, fresh rosemary, thyme, salt, pepper, goat cheese

Taken from www.tasteofhome.com/recipes/autumn-squash-tartlets/ (may not work)