Ginger Pumpkin Triangles
Ingredients
- 1 tbsp olive oil ⓘ
- 7 oz pumpkin or acorn squash, peeled and finely diced (about 3/4 cup) ⓘ
- 2 tbsp pine nuts ⓘ
- 1 tbsp grated fresh ginger ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tbsp minced chili ⓘ
- 1 small bunch cilantro, chopped ⓘ
- 6 sheets phyllo ⓘ
- 7 tbsp butter, melted ⓘ
- None None Sesame seeds, to sprinkle ⓘ
- None None Salad, to serve ⓘ
Instructions
- Preheat the oven to 350°F. Lightly grease a baking sheet.
- Heat oil in skillet on medium heat. Saute pumpkin for 4-5 mins. Add pine nuts, ginger, chili, and garlic. Cook, stirring, for 2-3 mins, until pine nuts are golden and pumpkin is tender. Remove from heat and stir in cilantro.
- Working on a clean surface, layer two sheets phyllo, brushing each with butter. Cut into 6 equal strips.
- Place heaped teaspoonfuls of mixture onto end of each strip of pastry.
- Fold pastry over to form a triangle. Continue folding, keeping the triangle shape, to the end of the pastry strip. Arrange on tray.
- Brush pastries with remaining butter and sprinkle with seeds. Repeat with remaining pastry and filling. Bake for 10-15 mins, until golden and crisp. Serve with salad.
Nutrition & Diet Analysis (per serving)
1068
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).