Butternut Squash and Walnut Nems

Butternut Squash Nems

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


  • 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

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