Filo pastry tartlets with cottage cheese and pumpkin filling

Ingredients:

• 2 cups peeled butternut squash, diced (about half a small squash)
• 2 tbsp (30 g) butter, melted
• 1 shallot, chopped
• 30 frozen mini phyllo pastry cups
• 120 g of cream cheese, room temperature
• 1/4 cup mayonnaise
• 1 cup grated smoked cheddar (about 70 g)
• 2 teaspoons fresh thyme

Preparation:

1. Place the baking sheet on the rack on the middle shelf of the oven and preheat the oven to 190°C.
   
   Toss the pumpkin with melted butter, 1/4 teaspoon salt, and a pinch of ground black pepper. Arrange in a single layer on a hot baking sheet. Bake in the oven until tender, about 15 minutes. Stir in the shallots and bake until softened, about 5 minutes. Then let the pumpkin cool on the baking sheet for a few minutes.
2. Meanwhile, arrange the phyllo pastry shells on another baking sheet. Bake until crisp, about 5 minutes. In a small bowl, combine the cream cheese and mayonnaise.
3. Fill each shell with 1 teaspoon of the cream cheese mixture. Top with a few cubes of roasted pumpkin and sprinkle with smoked cheddar and thyme. Return to the oven and bake until golden brown, about 15 minutes.