Ingredients
- 1 buternut squash
- 2 onion
- 1 pack phillo dough (thaw 3 hours prior to cooking at room temperature)
- 1 bunch fresh sage
- 1 tbsp. pomegranate kernels
- ½ lemon juice
- 100 gr. dried cranberrys
- 2 tbsp. sugar
- 1 pinch salt
Instructions
- Prepare your ingredients. Thaw phyllo dough 3 hours prior to cooking.
- Wash, peel and cut butternut squash into 1 inch cubes. Bake at 350 for 30 min or until soft and easily pierced through with the fork.
- Meanwhile, let’s make caramelized onions. Peel and slice onions, add olive oil and vegetarian butter in a saucepan with 1tbsp of brown sugar(secret ingredient!). Cover with a lid, reduce to lowest heat and forget for 25 minutes.
- When the butternut squash is ready and cooled off mix it with caramelized onion, lemon juice, sage, and a pinch of salt. Squash one-half of the mixture with the fork to create mashed potato consistency( this mixture will do the bidding for the rest of the feeling). Mix mashed filling with butternut squash pieces to get a savory mixture with little squash squares to chew and a soft feeling to savor.
- Take one sheet of phyllo dough, fold it in half a place 6-8 sheets overlapping each other 1.5 inches apart. Place the filling on the edge of one side, roll once, fold the ends inside, and using rolling motion finish the log. Bend your log in the shape of a wreath and fix the sealing with extra sheets of dough to cover the seam and make the wreath look presentable. Bake at 350 for 15-20 min or until the wreath turns golden color.
- Decorate with pomegranate kernels and sage leaves to create a beautiful edible wreath.Bon Appétit!
Tried this recipe?I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to mention me @LentenChef or tag #LentenChef!