Vegetarian Thanksgiving: Cauliflower and Butternut Squash Phyllo Cups

These would make an elegant vegetarian centerpiece at your Thanksgiving table.

2 1/2 pounds butternut squash
1 small head cauliflower (I used a most lovely purple one)
1 large onion, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
olive oil
salt + pepper
8 sheets phyllo dough, thawed
4 tb sage, cut into thin strips
1 cup ricotta
1/2 cup grated parmesan cheese

Preheat the oven to 425 degrees F.

Peel the squash, cut it in half lengthwise, and scoop out the seeds. Chop the flesh into smallish pieces, about 1/2 inch thick. Cut the cauliflower into florets. Toss the squash, cauliflower, onion, and garlic with a couple tablespoons olive oil. Lay the vegetables out in a single layer inside a large roasting pan, or two smaller pans. Liberally salt and pepper all. Roast for 30-45 minutes, until the squash is tender.

Turn the oven down to 375 degrees F.

While you are working with the phyllo dough, keep the not-in-use sheets covered with a damp towel so they don't dry out. Take one sheet from the stack, and lay it on a clean counter. Brush it all over with olive oil. Lay another sheet on top of that one, and brush it with oil. Repeat until you have a total of four sheets stacked and oiled. Cut these into six equal pieces. Tuck these pieces into 6 ramekins or muffin tins. Fill with squash-cauliflower mixture, then top with sage, ricotta, and parmesan. Repeat this whole process with another four sheets of phyllo. The filling should make about 12 cups.

Bake for 15-20 minutes on until the phyllo turns golden brown.