Mini Squash Pies


Mini Squash Pies

Part of Ep. 1706 Ep. 1706 - Weeds, Wine and Chocolate

Credit: Recipe courtesy of Chef Sabi Atteyih


1 medium-size Butternut squash halved and baked at 350° for 1/2 hour or until tender
1/2 cup maple syrup
1/2 tsp. cinnamon
1/2 tsp. fresh ginger
Pecans for garnish
Four layers of phyllo
Butter for brushing


Using a spoon, remove squash from skin and mix with other ingredients. In a mini-muffin pan, cut and place four layers of buttered phyllo dough and pre-bake them for 3 minutes at 450°. Stuff with squash mix and top with a pecan.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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