Squash And Hazelnut Triangles

• 1 1/4 lb butternut squash, peeled, chopped
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh sage leaves, chopped
• 7 oz feta cheese, crumbled
• 2/3 cup hazelnuts, toasted, chopped
• 12 sheets filo pastry
• 6 1/2 tbsp butter, melted
• 2 tsp sesame seeds
• None None baby mozzarella, to serve
• None None sliced baguette, to serve
• None None prosciutto-wrapped asparagus, to serve
• None None fresh basil leaves, to serve

1. Preheat oven to 400u0b0F. Lightly grease and line 2 baking trays with parchment paper.
2. Toss squash with olive oil and garlic. Season. Transfer to a baking dish and roast for 15-20 mins. Add sage. Cook for another 5 mins, until squash is tender. Let cool. Add feta and nuts.
3. Layer 2 sheets of filo dough, brushing each with butter. Halve lengthwise into 4 strips. Place 1 tbsp squash mixture in 1 corner of each strip. Fold filo dough over to cover filling, forming a triangle. Continue folding, keeping triangle shape, until end of pastry strip. Arrange on prepared trays. Brush with butter. Sprinkle with sesame seeds. Repeat with remaining pastry and filling. Bake for 15-20 mins, until golden and crisp.
4. Serve warm with baby mozzarella, sliced baguette, asparagus and basil leaves.

butternut squash, olive oil, clove garlic, sage, feta cheese, hazelnuts, pastry, butter, sesame seeds, baby mozzarella, baguette, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/25329 (may not work)