Butternut Squash and Hazelnut Mini Phyllo Pies are the Perfect Fall Pie Recipe
Fall is finally in the air and its bounty is starting to show up at our local farmers markets. As a result, squash is everywhere in all shapes and sizes. The tables are brimming with acorn squash, kabocha squash, delicata squash, and my favorite: butternut squash.
Butternut squash is such a versatile ingredient, and has countless sweet and savory applications. The easiest way to enjoy it is to simply roast it and eat it as a side dish. You can also use it to create a butternut squash pasta sauce.
And for dessert? It’s the perfect crossover ingredient because just like pumpkin, you can or puree it into a pie filling. That’s what inspired this recipe for Butternut Squash and Hazelnut Mini Phyllo Pies.
Butternut Squash and Hazelnut Mini Phyllo Pies
When you want a pie perfect for a dessert spread, I love making them individual phyllo shells. They work so well with both sweet and savory recipes. The new graham cracker phyllo shells from Athens Foods just beg for a pie filling. Not to mention that they’re super easy to use.
I’m giving this recipe a Greek spin by teaming butternut squash with hazelnuts, Greek yogurt, and a little feta cheese for the base of the filling. Maple syrup and warming spices like cinnamon and nutmeg round out the decadent dessert bite that’s sure to be a hit on any holiday spread.
For the butternut squash in this dish, you can use fresh or canned squash. If you’re working with fresh squash, just peel it and cut it into 1-inch chunks and then roast it with a little olive oil or butter at 400 degrees for about 30-40 minutes. Then puree it in a blender or food processor.
Have you used mini phyllo shells? Let me know what you made from them in the comments.