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1
Preheat oven to 350F.
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2
Toss turnips with 2 tablespoons oil on large baking sheet to coat well.
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3
Bake 10 minutes.
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4
Add squash, sweet potatoes, garlic and thyme to turnips and toss to coat with oil.
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5
Season mixture with salt and pepper.
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6
Bake until vegetables are tender, turning occasionally with large spatula, about 25 minutes.
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7
Transfer vegetables to medium bowl.
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8
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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9
Add onions.
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10
Cover pan and cook until onions are golden brown, stirring often, about 15 minutes.
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11
Add onions to vegetables.
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12
Mix in parsley, maple syrup and ginger.
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13
Season to taste with salt and pepper.
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14
Cool completely.
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15
Stir 1/2 cup oil and butter in small bowl to blend.
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16
Lightly brush 2 heavy large baking sheets with oil mixture.
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17
Place 1 phyllo sheet on work surface with 1 short end at bottom (keep remaining phyllo covered with plastic wrap and damp kitchen towel).
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18
Lightly brush phyllo sheet with oil mixture; place generous 1/3 cup filling 1 inch from bottom in middle of sheet.
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19
Fold right long side over filling, then fold left long side over, forming rectangle about 4 inches wide by 18 inches long.
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20
Brush lightly with oil mixture.
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21
Using spatula as aid, lift section with filling and fold over snugly so that filling section lies atop next 4 inches of pastry strip.
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22
Brush lightly with oil mixture.
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23
Continue to fold filling section over until end of phyllo strip is reached, forming 4- to 5-inch square envelope.
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24
Brush lightly with oil mixture.
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25
Repeat with remaining phyllo sheets and filling, forming 12 envelopes.
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26
Arrange 6 envelopes on each prepared baking sheet.
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27
(Can be made 1 day ahead.
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28
Cover tightly and chill.)
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29
Preheat oven to 425F.
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30
Bake envelopes uncovered until golden crisp, about 20 minutes.
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31
Transfer to platter.
