- Yields: 4
- Preparation: 100 minutes
- 1 tbsp (15mL) butter
- 1 garlic head, roasted
- 2 acorn squash, small
- 1/4 cup (50mL) sage leaves, chopped
- 1/3 cup (75mL) pine nuts, toasted
- 1/4 tsp (1mL) nutmeg, fresh
- 1 cup (250mL) SALERNO - Traditional Ricotta
- 1/2 pkg phyllo dough sheets, approx. 30 sheets, defrosted
- salt and freshly ground pepper
- olive oil
- Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper.
- Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork.
- Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside.
- In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
- Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers.
- With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip.
- Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
- Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.