Butternut Squash and Walnut Nems; the potager starts

This may be the last winter squash recipe of this season.

I’m not certain because I haven’t checked to see what’s in my camera and I’ve been very lax in uploading photos this last week…. and the week before.

One thing I have never found here, not even in the Asian supermarket, are egg roll wrappers. They were easy to find in the U.S., even 20 years ago.

I’ve never seen egg rolls here, either….. there may be a correlation.

Rice paper for summer rolls is easy to find, as is phyllo for samosas.

Nems are also easy to find, ready-to-eat. There are nem trucks at the markets and nems in all the deli counters. But not nem wrappers.

So I make nems with phyllo – and bake them because I can’t be bothered to deep fry them.

The food police should be here any moment…..

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Butternut Squash and Walnut Nems

These are simple egg rolls / nems made small enough to be eaten by hand if you like – cut in half and serve with drinks.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: First Course


  • 2 sheets phyllo
  • 3/4 cup (3oz, 90gr) diced butternut squash
  • 6 walnut halves, broken
  • 3/4 cup (about 3 inches) leek, thinly sliced
  • 1 tbs crumbled sage leaves
  • 2 tbs olive oil, divided
  • 2 tbs Greek yogurt


  • Heat 1 tbs oil in a skillet.
  • Add the butternut squash, leeks and sauté until tender. 8 – 10 minutes. 
  • Add sage, walnuts and sauté 5 minutes longer.
  • Remove from heat and stir in yogurt.
  • Thaw the phyllo if needed. Keep covered.
  • Remove 1 sheet of pastry and re-wrap the rest. 
  • Lay the sheet out flat and lightly brush all over with olive oil.
  • Cut pastry in half the long way.
  • At the narrow end of each strip divide and arrange 1/4th of the squash in the center 3rd of each half.
  • Fold the sides in and roll up like a cigar.
  • Place on an oiled baking sheet and brush the top and sides with oil.
  • Repeat with the remaining phyllo sheet and filling, making 4 rolls in all
  • Bake at 400F (200C) for 12 – 15 minutes, until golden brown.


It’s important to keep filo covered at all times or it will dry out very quickly.

Keywords: nem, egg rolls, butternut squash, walnuts

Butternut Squash & Walnut Nem

I got a seed catalog in the mail before Christmas.

I wasn’t in the mood.

I decided to wait until the weather warmed and the forsythia was blooming and I felt more like being outside – or at least felt like thinking about being outside.

That hasn’t happened yet, either…. But, today the onions and potatoes and bulbs of all sort were on sale at the supermarket, as well as seeds and trees and flowering plants.

The Powers That Be have declared that it is Time.

I bought onions and shallots to plant, came home and found the seed catalog.

I went online and was already too late for some seeds. It happens every year, but, apparently, I’m a slow learner.

Tomorrow the search will continue.

6 thoughts on “Butternut Squash and Walnut Nems; the potager starts”

  1. I think using phyllo and baking them is genius! I’m not a big fried food person so this is an excellent thing to add to my hacks 🙂

    Seeds huh? We’re at 30mph winds and 8 inches of snow and while the snow has pretty much slowed to flurries, the blowing is leaving bare spots in places on the lawn and two foot drifts in others. I think I’ll hold off on the seeds and such for now 😉

    • I hate having to deal with the oil when I’m done – and I would never do it often enough to have a designated ‘fryer’ – which are really popular here.
      Not ready for seeds….. but I have to go with the rest.

  2. The choice of seeds here, whether for ornamental or edible plants is amazing. At times it is very difficult making a choice and I spend hours deciding what to plant. It is very satisfying being able to grow varieties of vegetables I never considered growing before moving here but also a bit frustrating when I cannot get some I used to grow.

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