Name: Ginger Pumpkin Triangles
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 7 ounces pumpkin or acorn squash, peeled and finely diced, about 3/4 cup; 2 tablespoons pine nuts; 1 tablespoon fresh ginger grated; 2 cloves garlic minced; 1 tablespoon chili minced; 1 bunch cilantro chopped; 6 sheets phyllo; 7 tablespoons butter melted; sesame seeds to sprinkle; salad to serve

Servings: persons

1 tablespoon olive oil
7 ounces pumpkin or acorn squash, peeled and finely diced, about 3/4 cup
2 tablespoons pine nuts
1 tablespoon fresh ginger grated
2 cloves garlic minced
1 tablespoon chili minced
1 bunch cilantro chopped
6 sheets phyllo
7 tablespoons butter melted
sesame seeds to sprinkle
salad to serve

1
Preheat the oven to 350u00b0F. 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ginger Pumpkin Triangles

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