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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: First Course
Ingredients
Scale
- 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
Instructions
- 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.
Notes
It’s important to keep filo covered at all times or it will dry out very quickly.
Keywords: nem, egg rolls, butternut squash, walnuts
