Squash Tartlets with Kale Pesto

1. 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. 2

   Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.

3. 3

   Make the pesto: Peel the roasted garlic.

4. 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. 5

   Add the pecans and pulse until finely ground.

6. 6

   Add the kale and 1/4 teaspoon salt and pulse until chopped.

7. 7

   With the motor running, gradually add the olive oil and puree until smooth.

8. 8

   (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)

9. 9

   Arrange the phyllo shells on a baking sheet.

10. 10

    Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese.

11. 11

    Bake until the cheese melts, about 5 minutes.

12. 12

    Serve warm.

13. 13

    Photograph by Jeff Harris/Studio D.

* Per serving · 4 servings · Values may vary.

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