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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
Cook Time 5 minutes
Total Time 20 minutes
Servings 15 mini bacon butternut squash cups
Calories 37kcal
Author Spoonful of Flavor

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 0g | Calories: 37kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 4mg | Sodium: 63mg | Potassium: 58mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1015IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.1mg