Honeyed squash, sage and feta filo cigars
- Anna Glover
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Makes 20
Easy
Prep: 30 mins
Cook: 45 mins
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Roll honeyed squash, feta, pine nuts and sage leaves in filo pastry cigars for a crispy party snack
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Try our honeyed squash, sage and feta filo cigars, then discover stuffed butternut squash, butternut squash risotto, roasted butternut squash and more butternut squash recipes.
Cook’s tip: Boost your plant points
"For an extra plant point, I mixed in some sweet potato with the butternut squash when roasting. Make sure to use both white and black sesame seeds for two plant points and if you're fully plant-based then swap in vegan feta and maple syrup instead of honey."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Honeyed squash, sage and feta filo cigars recipe
Ingredients
Nutrition
-
400g butternut squash
cubed
-
2 tbsp olive oil
-
2 tbsp honey
-
handful of sage leaves
finely chopped
-
pinch of chilli flakes (optional)
-
1 onion
finely chopped
-
2 garlic cloves
crushed
-
40g pine nuts
-
200g feta
crumbled
-
10 sheets of filo pastry
-
50g butter
melted
-
4 tbsp mixed sesame seeds
Nutrition: per serving
- kcal126
- fat8g
- saturates3.2g
- carbs9.6g
- sugars3.2g
- fibre0.8g
- protein3.2g
- salt0.4g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the squash, 1 tbsp of oil, 1 tbsp of honey and half the sage on a lined baking tray, season and roast for 20 mins until tender. Leave to cool.
-
step 2
Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onion with a pinch of salt until soft. Add the garlic and pine nuts, and fry for 1 min, then stir in the remaining sage and chilli, if using. Remove from the heat and leave to cool.
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step 3
Cut the filo sheets in half lengthways to create two rectangles. Keep under a damp tea towel while you work.
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step 4
Mix together the squash, onions and feta with some seasoning and 1 tbsp of honey. Divide the filling into 20 roughly equal portions. Brush a piece of filo all over with butter. Make a strip using a portion of the filling at one end of the filo, then roll up, tucking in the sides as you go, to create a tight cigar shape. Transfer to a baking sheet and brush with more butter. Repeat with the remaining filling and pastry.
-
step 5
Heat the oven to 220C/200C fan/gas 7. Scatter the tops of the cigars with sesame seeds. Bake for 12-15 mins until golden, crisp and piping hot. Drizzle with a little more honey to serve.
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Authors
Anna GloverSenior food editor
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