Ginger Pumpkin Triangles

Name: 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

11 ingredients

6 steps

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

Directions

1

Preheat the oven to 350°F. Lightly grease a baking sheet.
2

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.
3

Working on a clean surface, layer two sheets phyllo, brushing each with butter. Cut into 6 equal strips.
4

Place heaped teaspoonfuls of mixture onto end of each strip of pastry.
5

Fold pastry over to form a triangle. Continue folding, keeping the triangle shape, to the end of the pastry strip. Arrange on tray.
6

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.