A header image of a plate of phyllo shells filled with whipped ricotta and butternut squash along with some pumpkins.

Phyllo Shells Filled with Whipped Ricotta and Butternut Squash

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Autumn appetizers have a tendency to be heavy. These dainty phyllo shells filled with whipped ricotta and butternut squash and then drizzled with honey, however, are anything but. They’re light, delicate, and can be eaten in a single bite. They’re also easy to throw together and as delicious as they are pretty. Everything you want before a big meal (looking at you, Thanksgiving). Though if I’m being honest, they can also stand on their own as a fancy little snack!

How are they made?

While these little dudes might seem intimidating, they’re actually incredibly easy to make. First thing’s first, buy phyllo shells. I used a box of Athens phyllo shells and they worked great (oddly enough, they’re on Amazon so I’ve linked them here). If you can’t find phyllo shells are your local grocery store and don’t feel like ordering them online, don’t fret – I’ll include instructions on how to make them a bit later.

Next, you’ll roast chopped butternut squash, along with some thyme, garlic, salt, pepper, and olive oil. When that’s done, add the butternut squash, garlic, and ricotta to a food processor along. Blitz until smooth, transfer it to a piping bag, and pipe them into the toasty phyllo cups. Top with a drizzle of honey, a pinch of thyme, and a bit of flaky sea salt and you’re done!

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Do I have to use a piping bag?

Yes, if you want them to look good you really shouldn’t skip this step. This is why:

If you don’t think piping is an option because you don’t have tips, I’ve got you. Add the filling to a plastic freezer bag and snip off the tip, then pipe away. It might not look as elegant as it would with a proper tip, but it’ll do in a pinch. And it’ll definitely look nicer than it would if you’d used a spoon.

I can’t find phyllo shells! What do I do?

Ok first thing’s first, take a deep breath. While phyllo shells might be a bit difficult to find, phyllo sheets should be much more accessible. Grab a pack of those (they’ll be in the freezer section) and a mini muffin pan and you can make your own shells! To do this, take about 5 sheets and cut them into 1 inch squares. Press them into the mini muffin tin and bake at 350° Fahrenheit for 3-5 minutes or until golden and crispy. That should be equivalent (ish) to a tray of store bought phyllo shells, so repeat the process and you’re golden!

Do I have to serve these immediately?

Nope! Part of the beauty of this bite sized appetizer is that it can be prepared ahead of time. While they’re best enjoyed sooner than later, I popped some of these in the fridge after making them and ate them the next day. They were still delightful, if slightly less crispy.


Phyllo Shells Filled with Whipped Ricotta and Butternut Squash

Course Appetizer, Snack
Keyword blue cheese, butternut squash, fall appetizer, honey, phyllo shells, phyllo shells appetizer, ricotta, thanksgiving appetizer, thyme, whipped ricotta and butternut squash
Servings 30


  • Piping bag and tips
  • Food processor


  • 1 1/2 cups Butternut squash (chopped into 1 inch cubes)
  • 2 cloves Garlic
  • 3 sprigs Thyme
  • 1 tbsp Olive oil
  • 1/4 tsp Salt (Plus more to taste)
  • Freshly ground black pepper (To taste)
  • 1 cup Ricotta
  • 2 packs Phyllo shells
  • Honey (To taste)
  • Flaky sea salt (To taste)


  • Preheat oven to 400° Fahrenheit.
  • Toss the cubed butternut squash and garlic with 1 tbsp olive oil, 2 sprigs thyme, and a pinch of salt and freshly ground black pepper. Then roast on a rimmed baking sheet for 30 minutes (or until tender), tossing once at the 15 minute mark.
  • When the butternut squash is done, pull it out and let it cool for about 10 minutes. Also decrease the oven’s temperature to 350° Fahrenheit at this point.
  • Place the phyllo shells on a small baking sheet. Once the oven has reached 350° Fahrenheit, pop them in for 3-5 minutes or until golden.
  • Add the roasted butternut squash and garlic to a food processor along with 1 cup ricotta, 1/4 tsp salt and a few twists of freshly ground black pepper. Blitz until smooth. Taste test and then adjust your salt and pepper to taste, blitzing once more to combine any additions.
  • Transfer the whipped butternut squash and ricotta to a piping bag fitted with your favorite piping tip (I’m a big fan of the star tip). Now pipe it into the phyllo shells. No specific amounts here, just do what looks right, though I would guesstimate that each shell has about 1 tsp of filling.
  • Drizzle with honey, then sprinkle with thyme leaves from your remaining sprig, along with a little bit of flaky sea salt and enjoy! 

If you make these phyllo shells filled with whipped ricotta and butternut squash, let me know in the comments or on Instagram! I always love hearing from you and seeing photos of your creations.

And if you’re looking for more fall food, check out my heavenly cardamom apple butter cinnamon rolls or my harissa roasted acorn squash with couscous and yogurt sauce.

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