Butternut Squash Triangles
Source: Gina Mendolo
Ingredients:
• 1 butternut squash, roasted
• 1/4 cup bulger, uncooked
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 cup leeks, diced
• 170 g (6 ounces) feta cheese crumbled
• 2 ounces Parmesan cheese, grated
• 1 teaspoon tarragon, dried
• 1/2 teaspoon ground black pepper
• 1 package phyllo dough, thawed
• cooking spray
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.
3. Heat olive oil then add leeks and saute for 3 minutes.
4. Add leeks, feta and Parmesan cheeses, tarragon, and black pepper to squash mixture, stirring to combine.
5. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), fold sheet into thirds lengthwise. Spray with cooking spray.
6. Place about 2 T of the squash mixture in the corner of the folded sheet and fold sheet over into triangles until all of the sheet is used up. Alternate Method: Place 1 sheet phyllo into a deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray. Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim.
7. Bake at 350° for 20 minutes or until golden brown.
Note: you can make everything up until the baking stage and freeze for up to a couple of months. Then you can bake it directly from its frozen state – just allow a little more time.