Kosher salt and freshly cracked black pepperto taste
parsley flakes(dried or fresh), for garnish
Prepare the pastry cups for package instructions. When the pastry cups are done, take them out of the oven. Using a wooden spoon handle push the tops down inside of the cups. Add about ¼ teaspoon of goat cheese to each pastry cup (using approximately 1-ounce total).
Set aside to finish cooling.
Chop the squash and onions. Add olive oil to a large pan over medium-high heat. Add squash and thyme. Cook the squash and onions until tender, about 15 to 20 minutes.
Using a potato masher, mash the squash and onions into a pulp.
Turn off heat and add the 2-ounces of remaining goat cheese and the mozzarella cheese to the squash. Mix well with a spoon.
Allow the squash mixture to cool about 10 minutes, then add the mixture to a plastic zip-top bag.
Carefully cut the tip of the bottom corner of the bag (approximately ½-inch opening) to make it into a piping bag.
Pipe the squash mixture into each pastry cup and garnish with parsley.
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