Crispy, buttery, cheesy, yum. These appetizers are a workout, but worth it. Look for phyllo in the freezer section.
- 2 pounds butternut squash, peeled & cubed (I get it already done!)
- 2 tablespoons olive oil
- kosher salt, fresh cracked black pepper
- 2 onions, diced
- 4 tablespoons butter
- 1/2 pound feta cheese
- 1 tsp fresh thyme, chopped
- pinch of fresh nutmeg
- 1 tablespoon honey
- 1/2 pound of phyllo – 12 sheets
- olive oil as needed
- Heat the oven to 400*. Toss together the squash, 2 tablespoons of of olive oil, 1/4 tsp kosher salt and a few grinds of black pepper. Spread onto a baking sheet and roast until tender and starting to brown, about 30 minutes.
- Meanwhile, melt the butter in a small pan and caramelize the onions over medium. This should take about 20 minutes.
- In a large bowl, mix the roasted squash, caramelized onions, honey, thyme and nutme g together. Season generously with kosher salt and black pepper. Squish it up with your potato masher. Crumble the feta into the mix and stir gently to combine.
- Move the butternut squash mix to a zip top bag and cut off a bottom corner to turn the bag into a piping bag.
- Carefully unroll your phyllo. Put 1 sheet on your work area and brush the entire sheet with olive oil. Add a second sheet. Cover the rest with a kitchen towel to keep it from going dry. Oil up the second sheet. Pipe a line of filling across the wide end of the oiled phyllo, about an inch from the edge. Gently roll it up and move it to a baking tray.
- Cut the butternut filled phyllo snake into 8 equal pieces and brush with oil. Continue making 2 sheet stacks and filling and rolling. You will end up with 6 stacks.
- Brush it all with oil one more time and bake at 400* until golden brown and delicious, about 25 minutes.
These freeze beautifully raw, just add 5 minutes to the bake time.