Phyllo Shells Filled with Whipped Ricotta and Butternut Squash

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!