kabocha squash garlic coconut oil kosher salt pecans baby kale extra-virgin olive oil phyllo shells GruyereViewed: 18 - Published at: 6 years ago
- 1/2 small kabocha squash, peeled, seeded and diced (about 2 cups)
- 3 cloves garlic, unpeeled
- 1 tablespoon coconut oil
- Kosher salt and freshly ground pepper
- 3 tablespoons pecans
- 2 cups loosely packed baby kale (or chopped regular kale)
- 1/4 cup extra-virgin olive oil
- 30 frozen mini phyllo shells, thawed
- Grated gruyere or comte cheese, for topping
- Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper.
- Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
- Make the pesto: Peel the roasted garlic.
- 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.
- Add the pecans and pulse until finely ground.
- Add the kale and 1/4 teaspoon salt and pulse until chopped.
- With the motor running, gradually add the olive oil and puree until smooth.
- (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
- Arrange the phyllo shells on a baking sheet.
- Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese.
- Bake until the cheese melts, about 5 minutes.
- Serve warm.
- Photograph by Jeff Harris/Studio D.