Butternut-Sausage Stuffed Phyllo Cups

Butternut-Sausage Stuffed Phyllo Cups

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Recipes so delicious you'll never think twice! Step over here to the appetizers table and fill your plate… There’s plenty of food, so help yourself! Can you believe it’s already our second VVP? I know your day is super busy, visiting the 100+ blogs that are participating this year, but if you have a moment you should totally travel back in time real quick to see what I brought last year. Okay good… let’s talk about stuffing: Stuffing made with roasted butternut, tasty apple-sage (vegan!) sausage, and crunchy panko crumbs. These little honies were first born as stuffed mushrooms, served at my Open House party last month- and they were very popular! Seriously, those mushrooms would never gossip about the other appetizers behind their back! Long story (somewhat) short, they were really good, but I got to thinking that not everyone likes the ‘shrooms. My mama, for example, hates them. I’m not sure why, I think they’re really fun guys! Use the buttons below to visit all the other blogs, or click here for a complete list. Scoop out 1.5 cups of the butternut squash and place in food processor with S-blade. Add the sausage and onion and run until the pieces are all tiny. Taste then season with S&P. Place in fridge for at least 2 hours. When you’re ready, fill the cups and place on a baking sheet. Bake at 375 for about 15 minutes, until they start to get golden and the stuffing is warm. If they need to be in there longer, I’d cover them with some foil so they don’t burn. ALTERNATIVELY- if you’re prepping these off-site for a party, you can also heat the stuffing and add it to room temperature cups. If you use a pre-made cup (like Athens) they’re already cooked and ready to go.

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