Squash And Hazelnut Triangles
Ingredients
- 1 1/4 lb butternut squash, peeled, chopped ⓘ
- 2 tbsp olive oil ⓘ
- 1 clove garlic, minced ⓘ
- 1 tbsp fresh sage leaves, chopped ⓘ
- 7 oz feta cheese, crumbled ⓘ
- 2/3 cup hazelnuts, toasted, chopped ⓘ
- 12 sheets filo pastry ⓘ
- 6 1/2 tbsp butter, melted ⓘ
- 2 tsp sesame seeds
- None None baby mozzarella, to serve ⓘ
- None None sliced baguette, to serve ⓘ
- None None prosciutto-wrapped asparagus, to serve
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1139
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).