Squash and Hazelnut Triangles

RECIPESPLUS
14Ingredients
45Minutes
130Calories

Ingredients

US|METRIC
  • 1 1/4 pounds butternut squash (peeled, chopped)
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 tablespoon sage leaves (fresh, chopped)
  • 7 ounces feta cheese (crumbled)
  • 2/3 cup hazelnuts (toasted, chopped)
  • 12 sheets filo pastry
  • 6 1/2 tablespoons butter (melted)
  • 2 teaspoons sesame seeds
  • mozzarella (baby, to serve)
  • baguette (sliced, to serve)
  • prosciutto
  • asparagus
  • fresh basil leaves (to serve)
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    Directions

    1. Preheat oven to 400°F. Lightly grease and line 2 baking trays with parchment paper.
    2. Toss squash with olive oil and garlic. Season. Transfer to a baking dish and roast for 15-20 mins. Add sage. Cook for another 5 mins, until squash is tender. Let cool. Add feta and nuts.
    3. Layer 2 sheets of filo dough, brushing each with butter. Halve lengthwise into 4 strips. Place 1 tbsp squash mixture in 1 corner of each strip. Fold filo dough over to cover filling, forming a triangle. Continue folding, keeping triangle shape, until end of pastry strip. Arrange on prepared trays. Brush with butter. Sprinkle with sesame seeds. Repeat with remaining pastry and filling. Bake for 15-20 mins, until golden and crisp.
    4. Serve warm with baby mozzarella, sliced baguette, asparagus and basil leaves.
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    NutritionView More

    130Calories
    Sodium8% DV180mg
    Fat14% DV9g
    Protein6% DV3g
    Carbs3% DV10g
    Fiber4% DV1g
    Calories130Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium180mg8%
    Potassium135mg4%
    Protein3g6%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber1g4%
    Sugars1g2%
    Vitamin A50%
    Vitamin C10%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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