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Categories:
butternut squash olive oil garlic sage Feta cheese hazelnuts pastry butter sesame seeds mozzarella baby baguette asparagus fresh basil
Viewed: 25 - Published at: 3 years agoIngredients
- 1 1/4 pounds butternut squash peeled, chopped
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 tablespoon sage leaves fresh, chopped
- 7 ounces feta cheese crumbled
- 2/3 cup hazelnuts toasted, chopped
- 12 sheets filo pastry
- 6 1/2 tablespoons butter melted
- 2 teaspoons sesame seeds
- mozzarella baby, to serve
- baguette sliced, to serve
- prosciutto
- asparagus
- fresh basil leaves to serve
Method
- Preheat oven to 400°F. Lightly grease and line 2 baking trays with parchment paper.
- Toss squash with olive oil and garlic. Season. Transfer to a baking dish and roast for 15-20 mins. Add sage. Cook for another 5 mins, until squash is tender. Let cool. Add feta and nuts.
- Layer 2 sheets of filo dough, brushing each with butter. Halve lengthwise into 4 strips. Place 1 tbsp squash mixture in 1 corner of each strip. Fold filo dough over to cover filling, forming a triangle. Continue folding, keeping triangle shape, until end of pastry strip. Arrange on prepared trays. Brush with butter. Sprinkle with sesame seeds. Repeat with remaining pastry and filling. Bake for 15-20 mins, until golden and crisp.
- Serve warm with baby mozzarella, sliced baguette, asparagus and basil leaves.
