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1
Preheat oven to 180 C (approx 356 F)
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2
Place peeled and diced squash and sweet potato in a single layer on a parchment paper lined cookie sheet and top with scallions that have been halved lengthwise
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3
Sprinkle with sea salt, drizzle with extra virgin olive oil and maple syrup and sprinkle with fresh thyme leaves
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4
Place cookie sheet in the preheated oven.
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5
Remove scallions after about 30 min (once the tips start to get slightly crispy, but not burnt) and continue roasting the squash and sweet potato for another 5-7 minutes, until well browned and caramelized.
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6
The dark green tips of the scallions will be a little crispy. Slice those off and reserve as a garnish (about 1 inch off the top). Roughly chop the remainder of the scallions (white and green parts).
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7
Remove roasted squash and sweet potato from the oven and combine with chopped scallions in a large mixing bowl. Stir to combine, then puree with a hand blender until smooth and creamy.
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8
While the veggies are roasting, prepare filo cups. Layer 5 sheets of filo and using a sharp knife cut out four 5 x5 inch squares. Each square will be made up of 5 layers of filo. If you prefer, you can cut out smaller size squares or circles for bite size hors d'ouvres.
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9
Cover filo squares with a damp towel or plastic wrap so they don't dry out. Working with one 5 layer square at a time, brush each layer with melted vegan butter or neutral oil (I used an organic neutral sunflower seed oil).
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10
Place prepared filo cups in muffin tins or mini tart pans (I used 4 inch round tart pans) and poke bottom with a fork. Bake for 10-12 minutes, at 180 C, until golden (because oven temperatures vary, be sure to check on your tarts frequently and make sure they don't burn)
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11
Remove filo cups from oven. Divide pureed mixture evenly between the cups, top with crispy scallion tips.
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12
If necessary (i.e the puree has cooled too much), place assembled cups in the oven to heat through for 2-3 minutes before serving, being extra careful not to burn the filo.
