Ingredients
Gather Your Ingredients
2 tablespoons sliced almonds, toasted
2 tablespoons pomegranate seeds
1 tablespoon chopped fresh mint
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3½ cups)
1 tablespoon extra-virgin olive oil, plus extra for drizzling
½ teaspoon table salt
¼ teaspoon smoked paprika
15 frozen mini phyllo cups
Pomegranate molasses
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Combine almonds, pomegranate seeds, and mint in bowl; season with salt and pepper to taste and set aside.
2
Microwave squash in covered bowl, stirring occasionally, until tender, 10 to 12 minutes; drain well. Process squash, oil, salt, and paprika in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; season with salt and pepper to taste and set aside to cool slightly.
3
Arrange phyllo cups on rimmed baking sheet and bake until golden and crisp, 3 to 5 minutes; transfer to wire rack to cool slightly. Divide squash mixture evenly among phyllo cups then top with almond mixture. Drizzle with pomegranate molasses and extra oil to taste. Serve warm or at room temperature.