Education Coordinator Cat Buxton has created this fun, fall treat. These little pockets are easy to assemble once all of the ingredients are prepared. Preparation of the sweet squash sauce and the stuffing can be done in advance. Each is a great side in and of themselves, but combined into the filo pockets they don’t stand a chance at lasting through the meal. Serves 8-10 sides. One box of filo makes about 1 and 1/2 cookie sheets worth of pies.
In the farmstand: winter squash, maple syrup, onion, garlic, fresh sage, olive oil, apple
Ingredients
- 2 1/2 c winter squash pureed
- 2 c stock
- 3 T maple syrup
- to taste tamari or salt
- 1 c quinoa
- 1/2 c rice cooked
- 1 onion chopped
- 4 cloves garlic chopped
- 1 c fresh sage
- 2 c pecans toasted
- 1/2 c olive oil
- 3 c mushrooms chopped
- 1 apple peeled & chopped
- 1 package filo dough
- small dish olive oil with basting brush
- small dish salt, pepper & nutritional yeast
Instructions
Sauce Gently warm the cooked and puréed squash in a saucepan with stock (or 2 T light miso in 1 c water). Add the maple syrup and tamari. Salt to taste. Note: Soymilk, milk, or half and half would also make a nice medium for thinning out the squash sauce.
Stuffing Cook quinoa and rice separately in water or stock. Spread pecans out on an oiled cookie sheet and toss with salt. Bake at 350 degrees for 5-10 minutes or until they smell toasted but not burnt. Stir often. While you are toasting the pecans, heat the oil in a pan and let the sage infuse into the oil (about 1 min.), then add onion and garlic and sauté until translucent. Add mushrooms, cover and cook on low for 5-10 minutes. When pecans are done, add them and the apple. Stir and turn off heat. When cooled down a bit, puree mixture in a food processor until evenly blended and crumbly, not a paste. Add to the cooled, cooked rice and quinoa. Mix thoroughly. Salt and pepper to taste.
Filo Wrapping When working with filo it is best to work with one sheet at a time, while keeping the unused dough covered with waxed paper or a slightly dampened towel to retain its moisture. Brush the sheet with a little oil and sprinkle a bit of the salt mixture on. Cut the filo sheet into 4 long strips. Place a small scoop of the stuffing mixture at the bottom end of the strip and fold the filo strip up over the stuffing like you would fold a flag, into a triangle shape with the stuffing in the middle. Once folded, place the triangle in the oiled sheet pan and brush the top side with oil. Continue until you fill the sheet pan. Once full, brush on a little more oil on top, sprinkle the salt mixture over top and bake at 400 degrees for 30-40 minutes or until crispy and golden brown. Serve hot with the warmed squash sauce. A nice compliment is a tart fruit sauce such as cranberry or plum sauce.
[ Posted in Appetizer/Sides | Tagged appetizer, baked good, fall side, nuts, vegan ]
