Squash Goat Cheese Tartlets

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.