Name: Squash And Hazelnut Triangles
Yield: 4 servings
Ingredients: 1 1/4 pounds butternut squash peeled, chopped; 2 tablespoons olive oil; 1 clove garlic minced; 1 tablespoon sage leaves fresh, chopped; 7 ounces feta cheese crumbled; 2/3 cup hazelnuts toasted, chopped; 12 sheets filo pastry; 6 1/2 tablespoons butter melted; 2 teaspoons sesame seeds; mozzarella baby, to serve; baguette sliced, to serve; prosciutto; asparagus; fresh basil leaves to serve

Servings: 4 persons

1 1/4 pounds butternut squash peeled, chopped
2 tablespoons olive oil
1 clove garlic minced
1 tablespoon sage leaves fresh, chopped
7 ounces feta cheese crumbled
2/3 cup hazelnuts toasted, chopped
12 sheets filo pastry
6 1/2 tablespoons butter melted
2 teaspoons sesame seeds
mozzarella baby, to serve
baguette sliced, to serve
prosciutto
asparagus
fresh basil leaves to serve

1
Preheat oven to 400u00b0F. 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.

No nutritional information available.

No additional tips available.

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

Squash And Hazelnut Triangles

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