BUTTERNUT SQUASH-GOAT CHEESE BITES

BUTTERNUT SQUASH-GOAT CHEESE BITES image

Number Of Ingredients 9

1 cup frozen cooked winter squash puree, thawed (such as Birds Eye, from a 12 oz package)
2 tablespoons heavy cream
4 ounces soft goat cheese, at room temperature
1 egg yolk
3/4 teaspoon salt
1/8 teaspoon ground white pepper
2 boxes (1.9 oz each) Athens Mini Fillo Shells
1/3 cup canola oil
30 sage leaves

Steps:

1. Heat oven to 350 degrees . In a small pot, whisk together butternut squash and heavy cream over medium-low heat. When hot, whisk in goat cheese until melted. Remove from heat and stir in yolk, 1/2 tsp of the salt and the pepper. Cool slightly. 2. Place pastry shells on a baking sheet. Transfer squash mixture into a resealable plastic bag; snip corner. Pipe into pastry shells. Bake at 350 degrees for 8 to 10 minutes, until set. 3. In a small skillet, heat canola oil until shimmering. Fry sage leaves (in 2 batches) for 30 seconds, until crisp. Remove to a paper towel and sprinkle with remaining 1/4 tsp salt. Garnish bites with fried sage leaves.