Ginger Pumpkin Triangles

• 1 tbsp olive oil
• 7 oz pumpkin or acorn squash, peeled and finely diced (about 3/4 cup)
• 2 tbsp pine nuts
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp minced chili
• 1 small bunch cilantro, chopped
• 6 sheets phyllo
• 7 tbsp butter, melted
• None None Sesame seeds, to sprinkle
• None None Salad, to serve

1. Preheat the oven to 350u0b0F. Lightly grease a baking sheet.
2. Heat oil in skillet on medium heat. Saute pumpkin for 4-5 mins. Add pine nuts, ginger, chili, and garlic. Cook, stirring, for 2-3 mins, until pine nuts are golden and pumpkin is tender. Remove from heat and stir in cilantro.
3. Working on a clean surface, layer two sheets phyllo, brushing each with butter. Cut into 6 equal strips.
4. Place heaped teaspoonfuls of mixture onto end of each strip of pastry.
5. Fold pastry over to form a triangle. Continue folding, keeping the triangle shape, to the end of the pastry strip. Arrange on tray.
6. Brush pastries with remaining butter and sprinkle with seeds. Repeat with remaining pastry and filling. Bake for 10-15 mins, until golden and crisp. Serve with salad.

olive oil, pumpkin, nuts, ginger, garlic, chili, cilantro, phyllo, butter, sesame seeds, salad

Taken from recipes-plus.com/api/v2.0/recipes/27371 (may not work)