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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