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Butternut squash, sprout and chestnut filo parcels

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min

27 2

Ingredients

Adjust Servings:

	1 tbsp olive oil, plus extra for brushing
	1/2 butternut squash, peeled, seeds removed and cut into 2cm cubes
	100g Brussels sprouts, halved
	1 small red onion, finely sliced
	1 star anise
	1 cinnamon stick
	2 garlic cloves, peeled and crushed
	1/4 tsp dried chilli flakes
	Pinch of nutmeg
	1 tsp ground coriander
	1 tsp dried sage
	1/2 tsp dried thyme
	1/2 x 180g pouch cooked chestnuts
	2 tbsp cranberry sauce
	4 sheets of filo pastry, halved

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Butternut squash, sprout and chestnut filo parcels

Name: Butternut squash, sprout and chestnut filo parcels
Yield: 2
Cuisine: Moroccan
Ingredients: olive oil, plus extra for brushing: 1 tbsp; butternut squash, peeled, seeds removed and cut into 2cm cubes: 1/2; Brussels sprouts, halved: 100g; small red onion, finely sliced: 1; star anise: 1; cinnamon stick: 1; garlic cloves, peeled and crushed: 2; dried chilli flakes: 1/4 tsp; nutmeg: Pinch of; ground coriander: 1 tsp; dried sage: 1 tsp; dried thyme: 1/2 tsp; cooked chestnuts: 1/2 x 180g pouch; cranberry sauce: 2 tbsp; filo pastry, halved: 4 sheets of

This vegan-friendly filo pie is packed full of veggies, and is a great alternative to a nut roast at Christmas or any time of the year. The nutrient-dense chestnuts and sprouts contribute to the festive vibe, plus the filling can be made in advance, too.

Features:

Cuisine:

Moroccan

60+ Mins
Serves 2
Medium

Ingredients

1 tbsp olive oil, plus extra for brushing
1/2 butternut squash, peeled, seeds removed and cut into 2cm cubes
100g Brussels sprouts, halved
1 small red onion, finely sliced
1 star anise
1 cinnamon stick
2 garlic cloves, peeled and crushed
1/4 tsp dried chilli flakes
Pinch of nutmeg
1 tsp ground coriander
1 tsp dried sage
1/2 tsp dried thyme
1/2 x 180g pouch cooked chestnuts
2 tbsp cranberry sauce
4 sheets of filo pastry, halved

Directions

Coat the squash and sprouts in 1 tsp olive oil, season generously, and spread out on a baking tray. Roast in a pre-heated oven at 200C for 40-45 minutes, turning once, until soft and caramelised. Remove the sprouts after 20-25 minutes or until soft and starting to colour.
Meanwhile, pour the remaining oil into a pan and gently sauté the onions with the cinnamon stick and star anise for 25-30 minutes, adding a splash of water if necessary, until soft and well caramelised. Stir in the garlic with the ground coriander, nutmeg, thyme and sage and cook for 2 minutes more.
Crumble in the chestnuts and add the sprouts and butternut squash to the pan. Stir in the cranberry sauce, season to taste, and remove the star anise and cinnamon stick. Leave to cool.
Working quickly, pile up the filo pastry and cut in half to make two squares of four.
Set aside one pile and with the other, twist each sheet around to form a star outline. Spoon half the mixture into the centre and brush the sides with olive oil.
Gather up the sides and scrunch them together (the more rustic it looks, the better). Brush the top with olive oil and place on a baking sheet. Repeat with the remaining sheets of filo and bake in the oven at 190C for 25-30 minutes until golden and crisp.