Squash & Cherry Tomato Quiche Cups

• 2 cups chopped butternut squash (1/2-inch pieces)
• 2 tsp. oil
• 12 slices white bread, crusts removed
• 12 cherry tomatoes, halved
• 1/2 cup Philadelphia Light Cream Cheese Product
• 3 eggs
• 1/4 cup half-and-half
• 2 Tbsp. chopped fresh chives
• 1/8 tsp. pepper

1. Heat oven to 400 degrees F.
2. Toss squash with oil; spread onto baking sheet.
3. Bake 15 min.
4. or until tender.
5. Meanwhile, flatten bread slices with rolling pin.
6. Press 1 piece onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
7. Combine squash and tomatoes; spoon into bread cups.
8. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.
9. Bake 15 to 18 min.
10. or until centres of filling are set and tops are golden brown.

butternut squash, oil, white bread, cherry tomatoes, cream cheese, eggs, fresh chives, pepper

Taken from www.kraftrecipes.com/recipes/squash-cherry-tomato-quiche-cups-136882.aspx (may not work)