Winter Squash is an on-going theme this time of year. I didn't have much luck with squash last year in my garden, but it is readily available in the supermarkets. The following recipe serves four and with an added green vegetable or salad on the side makes a perfect meal. Don't be intimidated by the phyllo dough as it is quite easy to make.
Ingredients:
2 pound butternut squash peeled and cubed
Olive oil
1 cup ricotta cheese
1/2 cup feta cheese
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon crushed red pepper
salt, pepper
8 sheets of phyllo pastry (thawed)
3 Tablespoons melted butter
Preheat oven to 375 degrees. Spread squash on baking sheet. Brush both sides with olive oil. Bake for 20 minutes. Turn, coat with more oil and bake another 20 minutes. Cool slightly. Mix cheeses and spices. Add cooked squash and mix gently. Lay one layer of phyllo dough flat on a baking sheet and brush with the melted butter. Cover with another sheet. Take a quarter of the squash mixture and spread along the long end of the pastry dough. Roll up and wrap on the outer edge of a greased pie pan. Repeat 4 times, forming a spiral toward the inside of the pan. Brush the top with butter and bake approximately 35 - 40 minutes until the dough is crispy and golden brown.
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