Butternut Squash Phyllo Cups Appetizer

Autumn Drew Its BedTime Bath

by Lea Johnstone

from Autumn Drew Its BedTime Bath 

Poems and Paintings of Minnesota

Autumn drew its bed-time bath

With colors of every hue

And soaked its aching twigs and limbs

In bubbles of reds and orange and cerulean blue

But winter came along and pulled the plug

And all the colors washed down the drain

The reds and orange and cerulean blue

But left the palest of icy rain

A stretch and a yawn from November sleet

Dressed jammies on bare little limbs

Flurries nestled between clean white sheets

While Jack Frost tucked the blankets in

Snowflakes coated meadow lands

In shades of milk and cream

And slowly closed the sleepy eyes

Of a weary wandering stream

North winds whispered a love you lullaby

With all the notes their lips could sing

Orion read a bed-time story

Then it's off to sleep till spring 

The fall colors in this photo reminded me of this poem's first stanza especially the cerulean blue lake. Lea's use of metaphors throughout the poem help create wonderful seasonal imagery. 

Food Network Magazine 2017 (available at grocery store) has a plethora of recipes perfect for the holiday season. This issue features many creative recipes with unusual combinations. Take for instance...

Butternut Squash Phyllo Cups Appetizer

Cook's Notes: Cheesy goodness topped with cinnamon roasted butternut squash appetizer will definitely catch the attention of your guests. The butternut squash can be roasted earlier in the day. 

 Ingredients:

• 2 cups diced peeled butternut squash (about 1/2 small squash)
• 1 TB. olive oil 
• 1 tsp. Saigon cinnamon 
• drizzle of honey 
• Kosher salt and freshly ground pepper
• 1 shallot, minced
• 30 frozen mini phyllo shells

• 4 ounces lite cream cheese, at room temperature
• 1/4 cup mayonnaise or Miracle Whip 
• 1 cup shredded smoked cheddar cheese or a cheese blend (about 2 1/2 ounces)
• 2 teaspoons fresh thyme. snipped
• 1/4 cup finely chopped walnuts 

Directions:

• Preheat oven to 400 degrees. 
• Toss the squash with the olive oil,cinnamon and 1/4 teaspoon salt and a few grinds of pepper; spread in a single layer on a lined parchment baking sheet. Drizzle with honey. Roast until just tender, about 15 minutes. Stir in the shallot and roast until softened, about 2 minutes. Let the squash cool for a few minutes on the baking sheet.
• Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 4 minutes. Mix the cream cheese and mayonnaise/Miracle Whip in a medium bowl. Add in shredded cheese. 
• Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with snipped thyme and walnuts. 
• Bake until lightly browned, about 15 minutes.