Squash Tartlets With Kale Pesto
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper
3
Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes
4
Make the pesto: Peel the roasted garlic
5
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
6
Add the pecans and pulse until finely ground
7
Add the kale and 1/4 teaspoon salt and pulse until chopped
8
With the motor running, gradually add the olive oil and puree until smooth
9
(The pesto can be made a day ahead; cover and refrigerate until ready to assemble
10
) Arrange the phyllo shells on a baking sheet
11
Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese
12
Bake until the cheese melts, about 5 minutes
13
Serve warm
14
Photograph by Jeff Harris/Studio D