Squash And Hazelnut Triangles

Name: 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; None None fresh basil leaves, to serve

13 ingredients

4 steps

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
None None fresh basil leaves, to serve

Directions

1

Preheat oven to 400°F. Lightly grease and line 2 baking trays with parchment paper.
2

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.
3

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.
4

Serve warm with baby mozzarella, sliced baguette, asparagus and basil leaves.