Cheesy Phyllo Cups With Butternut Squash Recipes

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

Steps:

• Heat oven to 425ºF.
• Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
• Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
• Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
• Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
• Bake 22 to 24 min. or until heated through.

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
• Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
• In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
• Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
• As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
• When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
• As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
• When ready to serve, spoon the sesame topping all over the custard and serve warm.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash with 2 tablespoons olive oil and salt and pepper to taste. Roast for 25 to 30 minutes, stirring every 10 minutes, or until the squash is tender and easily pierced with a knife. Allow squash to cool slightly, then mash with a fork or in a food processor.
• Lower oven to 350 degrees. Heat 1 tablespoon olive oil in a small skillet and add scallions. Cook, stirring often, until tender, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add to squash and stir together.
• Beat egg in a medium bowl. Add the squash, cheese, mint and salt and pepper. Set aside.
• Line 2 baking sheets with parchment. Melt butter with 2 tablespoons olive oil in a microwave at 50 percent power, or in a small saucepan.
• Take 1 sheet of phyllo dough at a time and lay it horizontally on your work surface. Cut 2 1/2-inch-wide strips. (You should be able to cut about 6 strips per sheet.) Cover the strips you aren't working with, and the rest of the phyllo, with a damp towel. Brush a strip with the butter-olive oil mixture.
• Place a teaspoonful of filling on the strip, about an inch down from the end. Lift a corner of the pastry and fold over filling diagonally until shorter edge of the strip meets the longer edge. Fold triangle of covered filling down toward you, and continue folding over and down at right angles, until you reach the end of the strip. If the phyllo cracks, or if you simply want a thicker wrapper, double wrap the triangle in a second strip.
• Brush with more melted butter and olive oil to seal the end, and place on baking sheet. Continue making filled triangles in this way.
• Before baking, brush triangles with oil and butter. Bake 20 to 25 minutes, until golden brown. Serve hot.