Butternut Squash-Sage Phyllo Shells

This tasty butternut squash mixture is perfect for any crowd.

Prep The Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 until browned and crisp, 5 minutes, then fill.

Make The Filling

Toss 1 cup diced peeled butternut squash with 2 tablespoons olive oil and 8 torn sage leaves. Roast at 425 until tender, about 15 minutes. Divide among prebaked shells; top with grated fontina. Bake at 375 until melted, about 15 minutes.

Article Courtesy of Food Network Magazine.
Photograph Courtesy of  Levi Brown.