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
  1. 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.
  2. Meanwhile, melt the butter in a small pan and caramelize the onions over medium.  This should take about 20 minutes.
  3. 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.
  4. Move the butternut squash mix to a zip top bag and cut off a bottom corner to turn the bag into a piping bag.
  5. 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.
  6. 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.
  7. 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.