Spiced Butternut Squash in Point Reyes Toma Frico Cups


Recipe created by Chef Jennifer Luttrell of Point Reyes Farmstead

Makes 8 – 10 appetizer portions


For Frico:
1 cup grated Point Reyes Toma
Pinch cayenne pepper (optional)

For Puree:
1 ½ cups cooked Butternut squash (Red Kuri & Hubbard varieties also work well)
1 clove garlic, minced
1 ½ teaspoons olive oil
½ teaspoon cumin
½ teaspoon paprika
pinch of cayenne
salt & pepper
minced scallions & cilantro for garnish


Make Frico:
Combine Frico ingredients in a small bowl.  Heat a large, heavy nonstick skillet over medium-high heat until hot. Sprinkle one tablespoon of cheese mixture into skillet, making a thin circle, about 3 inches in diameter.   Repeat with more cheese, leaving an inch in between rounds.  Cook fricos until cheese melts, becomes golden brown and begins to crisp, about 60 seconds.  Turn off heat and leave fricos in pan an additional 30 – 60 seconds to completely set.   Working quickly, carefully remove fricos with a heatproof spatula and place each on top of an inverted mini muffin tin.  Carefully mold frico around each muffin mold and allow to cool.

When completely cool, fricos can be filled or carefully stored in an airtight container for up to 3 days.

Make Puree:
Puree cooked butternut squash in food processor until smooth.  Add garlic, olive oil, cumin, paprika and cayenne.  Pulse to combine.  Season with salt and pepper to taste.

Fill each Frico cup with a dollop of Puree.  Garnish with minced cilantro and scallions.

Note:  If you don’t have a mini muffin tin, inverted shot glasses or other small bowls will work well. Click here for printable PDF.

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