Source:

La Sante

Serves/Makes:8

Ingredients

• 1/4 cup (60 ml) olive oil
• 1 red pepper, sliced into strips 1 1/2 inch (4cm)
• 1 onion halved lengthwise and thin sliced
• 3 minced garlic cloves
• 2 lbs (.9 kg). butternut squash, peeled, cut into large pieces and thin sliced
• 2 tbsp (30 ml) sage
• salt and pepper to taste
• 1/4 cup (60 ml) fresh parmasean
• 2 tbsp (30 ml) bread crumbs (fine dry)
• 6 phyllo pastry sheets
• 1/3 cup (80 ml) melted butter

Preparation

• Heat half of oil in large nonstick skillet on medium-high.
• Add onion, pepper, and garlic; cook 5 minutes.
• Transfer to bowl.
• Reduce heat and add rest of oil; heat on medium.
• Add squash, cook 8 minutes or until tender.
• Stir in salt, pepper, sage, and cool in bowl.
• Combine cheese and bread crumbs into seperate bowl.
• Brush one phyllo sheets with butter and sprinkle 1 tbsp (15 ml) bread crumb mixture.
• Layer four more sheets buttering and using bread crumb mixture on each.
• Top with remaining sheet of phyllo and brush with butter.
• Spoon a 3-inch wide strip of squash mixture lengthwise down pastry 2-inches from edge.
• Fold 1-inch of pastry ends over filling and carefully roll up pastry around filling.
• Place seam side down on baking sheet lined with parchment paper.
• Brush remaining butter over roll.
• Preheat oven to 400 degrees (200 C.).
• Cut diagonal slits in top of pastry.
• Bake 20 to 30 minutes or until golden.

Comments

Nice light summer side dish. It can make ahead up to 4 hours before baking.