Ingredients
2 packages (1.9 ounces each) frozen miniature phyllo tart shells1 package (8 ounces) reduced-fat cream cheese1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry1/2 cup crumbled goat cheese 1 shallot, finely chopped1 tablespoon minced fresh thyme 1-1/2 teaspoons grated lemon zest1/2 teaspoon rubbed sage 1/8 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepperFresh thyme leaves
Preparation
Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely.
For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended.
To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.
