SQUASH TARTLETS WITH KALE PESTO
1/2 small kabocha squash, peeled, seeded and diced (about 2 cups)
3 cloves garlic, unpeeled
1 tablespoon coconut oil
Kosher salt and freshly ground pepper
3 tablespoons pecans
2 cups loosely packed baby kale (or chopped regular kale)
1/4 cup extra-virgin olive oil
30 frozen mini phyllo shells, thawed
Grated gruyere or comte cheese, for topping
Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield: 30 tartlets
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. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
Make the pesto: Peel the roasted garlic. 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. Add the pecans and pulse until finely ground. Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
Arrange the phyllo shells on a baking sheet. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese. Bake until the cheese melts, about 5 minutes. Serve warm.
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