Squash and Halloumi Parcels

Ingredients

Makes 18

• 1 butternut squash (approx 1kg)

• 4 cloves garlic

• 8 sage leaves

• 1/2 tsp ground cumin

• 2 tbsp olive oil

• 35g walnuts

• 120g halloumi cheese

• 6 filo pastry sheets

• 40g melted butter

• salt and pepper

Method

Start by skinning, deseeding and chopping the butternut squash into 2cm cubes. Then throw these in a tray with the olive oil, salt and pepper and roast in the oven at 180c (356f) for 35 mins.

Whilst they are doing chop the sage and garlic then, when the squash is ready, scatter these over then add the ground cumin. Give it a good mix up then put back in the oven for another ten minutes to further caramelise the squash and soften the garlic.

Once done remove from the oven then when it has cooled a bit put the squash mixture into a saucepan or bowl and mash with a fork. No need to go too far here as a bit of texture is better than a puree. Now dice the walnuts and halloumi keeping them quite small, roughly 1/2cm cubed.

Mix the cheese and nuts with the mashed squash and your filling is done.

Now on a clean surface lay out a sheet of filo and cut it lenghways into thirds. Put a generous heaped teaspoon of the mixture at the end of one of the strips, fold the corner over to make a triangular end and flatten slightly so the mixture reches the edges. Now brush the rest of the strip with melted butter then fold over in triangles continuously along the strip until you reach the end.

Repeat with the remaining strips and filo sheets until you run out of filling.

Bake in the oven at 180c (356f) for 15 minutes until golden and crisp then remove and place on a wire rack to cool for 5 minutes before eating.

You can also cool these right down and eat cold or put them in the fridge overnight and just reheat for 10 mins before serving.