My go-to recipe to impress at any party! Brie and Butternut Squash cups with arugula pesto.
Roast cubed butternut squash with sage, olive oil, salt and pepper at 400 until tender. Set aside.
make phyllo cups by layering about 5-6 sheets (brushed with butter between) and cutting into squares. Then, pop into a muffin tin and cook at 375 for about 10 minutes. Pop them out and let them cool.
Meanwhile, prepare a simple arugula pesto. I quickly blanch my arugula and find I prefer the flavor that way. Arugula, olive oil, pine nuts or cashews, a bit of parsley, Parmesan and salt.
When ready to go, place a square of double cream Brie into each cup, and heat in the oven until just barely melted. Top with reheated squash (microwave or stovetop is fine) and add a dollop of pesto. Sounds like a lot of work, but each component comes together really quickly. I promise- these are crowd pleasers!