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Mini Bacon Butternut Squash Cups
These easy to make Mini Bacon Butternut Squash Cups are a flavorful bite perfect for a fall party or holiday appetizer! Creamy butternut squash and sage filling topped with crisp salty bacon is a bite that’s hard to resist!
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Total Time 20 minutes minutes
Servings 15 mini bacon butternut squash cups
Calories 37 kcal
1 cup cooked butternut squash cubed 2 ounces 1/3 less fat cream cheese room temperature 1/4 cup plain non-fat Greek yogurt 1 tablespoon milk 1 teaspoon chopped fresh sage Kosher salt and black pepper to taste 4 slices cooked bacon finely chopped 15 mini phyllo shells
Preheat oven to 350 degrees
Cook the bacon and chop into small pieces.
Add all of the ingredients except the bacon and phyllo shells to the bowl of a food processor and purée until smooth.
Use a piping bag and tip or a spoon to fill the mini phyllo shells.
Top with the bacon and place on a baking sheet.
Bake for 5 minutes and serve immediately.
Serving: 0 g | Calories: 37 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 4 mg | Sodium: 63 mg | Potassium: 58 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 1015 IU | Vitamin C: 2 mg | Calcium: 16 mg | Iron: 0.1 mg