Squash Tartlets with Kale Pesto

Ingredients

• 1/2 small kabocha squash
• peeled
• seeded and diced (about 2 cups)
• 3 cloves garlic
• unpeeled
• 1 tablespoon coconut oil
• Kosher salt and freshly ground pepper
• 3 tablespoons pecans
• 2 cups loosely packed baby kale (or chopped regular kale)
• 1/4 cup extra-virgin olive oil
• 30 frozen mini phyllo shells
• thawed
• Grated gruyere or comte cheese
• for topping

Instructions

1. Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper.
2. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
3. Make the pesto: Peel the roasted garlic.
4. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor.
5. Add the pecans and pulse until finely ground.
6. Add the kale and 1/4 teaspoon salt and pulse until chopped.
7. With the motor running, gradually add the olive oil and puree until smooth.
8. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
9. Arrange the phyllo shells on a baking sheet.
10. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese.
11. Bake until the cheese melts, about 5 minutes.
12. Serve warm.
13. Photograph by Jeff Harris/Studio D.