How cute are these little winter squash? Wasn't sure what I wanted to do with them, just knew they were too cute to pass up. These are honeynut squash, which are mini butternut squash.
Not surprisingly, honeynut squash tastes exactly like butternut squash.
Once roasted, six of these petit guys yielded about 12 ounces of pureed squash, so I also used kabocha squash (two mini kabocha). An abundance of miniature squash cuteness going on here.
Gotta have a few pumpkin/winter squash recipes. It's that time of year. Hope you're not tired of pumpkin/winter squash quite yet.
Continuing with my miniature theme, made these into bite-sized treats. They're not overly sweet, so you can actually taste the pumpkin, and they have a good ratio of filling to phyllo.
They're best warm out of the oven when the phyllo is crispy and flaky.
This recipe is based on a traditional Bulgarian recipe called tikvenik. I made a few little tweaks (hope that's ok).
So much miniature cuteness...honeynut squash.
Kabocha squash...one of my favorite varietals (they have a sweet, creamy flesh).
You can make the puree ahead of time. Simply roast, scoop out the flesh, and mash. Add your favorite sweetener and spice (added cinnamon and cardamom).
Whenever possible, have everything ready to go (mis en place) before you start cooking/baking, so you don't run around the kitchen like a crazy person (like me most of the time).
When you're ready to bake, simply lay out your phyllo, brush with melted butter, spread on the pumpkin puree, sprinkle with toasted walnuts, and roll up into a log (see steps below).
Instead of slicing into bite-sized pieces, once the phyllo is rolled up, you could form into a spiral (which is how this recipe is traditionally made).
Lastly, when out of the oven, dust with powdered sugar.