9ouncesby weight grated/shredded pumpkin fresh roasted or canned pumpkin- delicata or butternut squash would also work nicely.
one small or half of a large sweet white onion thinly sliced
olive oil for tossing with the onions and brushing on the squash before roasting plus more to brush on the phyllo sheets
2ouncesgrated hard cheese like romano or parmesan
approximately 1/2 teaspoon medium hot paprika or ancho chile powder
one package full size sheets #4 phyllo pastry
If using fresh squash, cut in half and de-seed.
Lightly brush with olive oil and place cut side down on a baking tray. Tossed the sliced onion with about 2 teaspoon olive oil and add to the baking tray. Roast until the squash is soft to the touch and the onions are just beginning to brown. About an hour at 325F. (If roasting the pumpkin seeds, see notes and recipe above)
Allow squash and onions to cool. Scoop the squash from its skin and mix with grated cheese, egg, and 2/3s of the rosemary, reserving the rest for garnish.
Raise the oven temperature to 375F
Prepare the phyllo: layer 8-10 sheets of phyllo pastry, brushing each sheet with olive oil (I like to use a mister instead). Be sure to cover the phyllo dough not in use with a damp cloth so it doesn’t dry out. Cut the layered phyllo into 3-inch squares & place into muffin tins.
Fill each cup with 1 tablespoon filling. Top with squash slice (optional) and a sprinkle of paprika.
Bake at 375 for 12-18 minutes, until filling is set and phyllo has begun to brown around the edges.
Serve warm sprinkles with the remaining fresh rosemary.
Can be made ahead and reheated before service (10-15 minutes at 325)
I almost always roast the seeds when using fresh winter squash. Great snack and attractive garnish. Using a oil mister or spray olive oil to coat the phyllo may create an oily sheen around your work space but it still takes much less time than brushing. Before roasting if using a thin skinned squash like delicate (Or my mini pumpkins) you can cut a few thin slices to roast as whole rounds and use for garnish when baking.