10/09/2015Bites - Starters - Appetizers and starters - Pizzas, tarts and quiches

Vegan Butternut Squash Samosa or Brick

Name: Vegan Butternut Squash Samosa or Brick
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 0.5 butternut squash; 4 tbsp olive oil; pepper; salt; 1 pinch dried Provence herbs; 9 leave brick leaves; 50 g vegan grated cheese; 125 mL soy cream

For hosting Autumn / Winter Blender-free Asian cuisine

For: 3 serv.Difficulty: EasyPreparation: 20 minCooking: 45 min

Believe it or not, you’re going to be swimming in squash this fall on Éline's Table! Squash in every form: creamy soups, burgers, pies, and today, wrapped in phyllo or brick pastry! Excited yet? 😄

First up is butternut squash! For this recipe, you can use either brick or phyllo pastry—I’ve tried both and they’re great (though I do have a soft spot for phyllo 😍).

We served ours with baby spinach, blackcurrant mustard, and spicy hummus! It’s also perfect with a warm bowl of soup. That’s the scoop! If you’re curious, dive right in below!

Servings

Ingredients

Cups

-butternut squash 0.5
-olive oil 4 (tbsp)
-pepper
-salt
-dried Provence herbs 1 (pinch)
-brick leaves 9 (leave)
-vegan grated cheese 50 (g)
-soy cream 125 (mL)

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Steps

Peel the squash and cut it into small cubes. Place the cubes on a baking sheet lined with parchment paper. Add a tablespoon of oil, salt, pepper, and some Herbes de Provence. Then bake for about 30 minutes at 205°C (400°F).
In a bowl, mix the roasted squash cubes with the grated vegan cheese and soy cream.
Lightly oil a sheet of brick pastry or phyllo dough, then fold it over itself into thirds to create a long, narrow rectangle.
Place a heaping spoonful of filling at one end of the rectangle, then fold the sheet by bringing it over to the opposite edge each time. This way, you’ll end up with a triangle shape!
Repeat the process with all the sheets. Then place the triangles on a baking sheet lined with parchment paper.
Bake for 15 to 20 minutes at 195°C (380°F).