Butternut Squash Tartlets with Almonds, Pomegranate, and Mint

Name: Butternut Squash Tartlets with Almonds, Pomegranate, and Mint
Yield: Serves 4 to 6 (Makes 15 tartlets)
Ingredients: 2 tablespoons, sliced almonds, toasted; 2 tablespoons, pomegranate seeds; 1 tablespoon, chopped fresh mint; 1 pound, butternut squash, peeled, seeded, and cut into 1-inch pieces (3½ cups); 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; ½ teaspoon, table salt; ¼ teaspoon, smoked paprika; 15 frozen, mini phyllo cups; , Pomegranate molasses

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A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6 (Makes 15 tartlets)

Butternut Squash Tartlets with Almonds, Pomegranate, and Mint

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

An enticing and beautiful addition to any party spread, these exquisite little tartlets—like our cashew ricotta tartlets —are a cinch to make and require only a handful of carefully balanced elements. We started with store-bought mini phyll...

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