Butternut Squash & Feta Filo Parcels

Ahh....the season of love is almost upon us....sweet nothings exchanged over candle lit dinners and the clinking of glasses filled with something sparkling. It is all very special and can be made even more so if you do the cooking yourself. The roast butternut squash is mouth watering sweet and the slightly salty feta binds the whole thing together. Who could argue with the presentation!! To be perfectly honest it is so tasty that even non vegetarians will love this recipe (which by the way can be made in advance). If you want to impress this Valentines day then start right here!!!





Serves 4

Ingredients
For the foil parcels*:
1 Large butternut squash (900g)
2tbsp Olive oil
1tsp Honey
½ tsp Ground cinnamon
Salt and pepper
150g Feta, crumbled
100g Baby spinach leaves
2 Filo sheets, defrosted
Plain flour
Butter, melted

(*Filling adapted from Donal Skehan's Roast Pumpkin and Feta Pie recipe)

For the sweet potato wedges:
2 Large sweet potatoes, washed
1 tbsp Olive oil
Salt and pepper

Method
For the filling:
Preheat the oven to 200ºC/400ºF/Gas Mark 6. Line a large roasting tray with baking paper and set aside. Using a long sharp knife, lay the butternut squash on your chopping board, slice about 1cm off the bottom (this makes it easier and safer to stand the squash when you're slicing it in half)

Stand the squash upright and cut it in half lengthwise (very carefully) using a slight sawing motion.

Using a spoon, scoop out the seeds from the cavity and discard.

Cut the squash lengthwise and cube. Scatter the cubes on the prepared roasting tray.

Drizzle the butternut squash with olive oil and honey. Sprinkle with cinnamon and season with salt and pepper. Toss to coat and place in the preheated oven for 35-40 minutes until tender and slightly charred.

When the butternut squash is cooked, tip into a large bowl and mash roughly with a fork. Add the crumbled feta and spinach and stir in gently.

Allow the filling to cool to for 10-15 minutes (if the filling is too hot the filo pastry will melt and fall apart).

For the sweet potato wedges:
Meanwhile preheat the oven to 180ºC/350ºF/Gas Mark 4. Cut each sweet potato into 4-6 wedges each, drizzle with olive oil, season and place on a roasting tray. Roast for 30 minutes (at the bottom of the oven) or until tender and charred around the edges.

For the parcels:
Place the filo sheets on a slightly floured surface, half the sheets width ways to create eight squares. Cover the unused filo pastry sheets with a clean, dry tea towel to prevent the sheets from drying out and becoming brittle.

Place one square on top the other rotating the second sheet to create a jagged edge, spoon a quarter of the cooled filling into the centre of the filo pastry. Brush the edges with melted butter.

Gather up the edges and twist gently, press the buttered edges together to seal. Place on a baking sheet, spray or brush with oil.

Repeat with the remaining filo sheets and butternut squash filling. Place the parcels in the centre shelf of the same oven as the sweet potato wedges. Bake for 20 minutes or until crisp and golden.

Serve with a flourish (and a green salad!!)

Storage:
Cooked and cooled parcels can be stored in the fridge for up to 1 day. To reheat, place the parcels on a preheated (180ºC/350ºF/Gas Mark 4) oven for 10-12 minutes or until piping hot.