Orange you glad it’s fall?
Why yes, I sure am, thank you for asking.
The theme for this month’s Recipe ReDux is “Orange you glad it’s fall?”
This one made me happy because A) yes, I am ecstatic that it’s fall and B) I love all orange foods – carrots, sweet potatoes, pumpkin, butternut squash…
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So I thought about a million different ideas, and then looked in my refrigerator and went to Whole Foods to play & find some goodies.
Out of all the orange foods I like, I feel like butternut squash is the most forgotten. OK, maybe it’s not super orange, but it’s still pretty orange.
And with everyone’s love of pumpkin this time of year, I decided to not make a pumpkin recipe.
I was planning on doing ravioli but there were no ravioli sheets at Whole Foods, so I found the next best (maybe even better) thing – Phyllo {or Fillo} Dough.
Whole Foods even has a whole wheat version! Yay!
Then I thought about doing mini phyllo cup appetizer things, but just really didn’t want to have to make individual tiny phyllo cups then fill them with something.
That just seemed like a lot of work, and the point is to get me to persuade you to try something delicious & healthy.
A lot of meticulous steps & detail is probably not the best motivation for getting you to try a new recipe {am I right?}
An hour in Whole Foods later, I just decided to leave with what was in my basket {what was in my basket? who knows…}, and then I’d make do with what I had when I got home.
When I got home and emptied my grocery bag plus routed around my pantry & refrigerator, I had a can each of butternut squash puree, pumpkin puree, and sweet potato puree {still wasn’t sure what orange thing I’d be making}, some kale, fresh goat cheese from the farmer’s market, mushrooms, yellow bell peppers, red onions, garlic, and a box of whole wheat fillo dough.
After much deliberation, I just started cooking without much of a plan.
Then I thought that maybe I could just stuff the phyllo dough with some mixture, so that’s what I did.
Very very good idea. These things are rich & creamy with a light & crunchy outer shell.
You can make them as an entree or appetizer.
I like how it’s filled with veggies & lots of color inside.
I have a feeling that you will 100% agree with me and so will anyone else who has the pleasure of enjoying a bite of a goat cheese & butternut squash {+ four more vegetables!!} triangles.
Goat Cheese & Butternut Squash Triangles
Keywords: saute bake appetizer entree egg-free healthier no-sugar-added nut-free vegetarian veggie-ful whole grain veggies cheese
Ingredients (Serves 4-8 {4 for entree, 8 fo)
- 4 tsp olive or canola oil, divided
- 8 oz. mushrooms, chopped
- 3 cups packed kale, chopped {about 2 large leaves of kale}
- 1/2 red onion, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 4 oz. goat cheese
- 2/3 cup butternut squash puree
- 1/4 tsp red pepper flakes {crushed red pepper}
- 1 tsp dried parsley
- 1/8 tsp nutmeg
- 1/4 tsp paprika
- 3/4 tsp salt
- 1 (1 lb.) package whole wheat phyllo {or fillo} dough, thawed overnight {I found mine at Whole Foods – from The Fillo Factory}
Instructions
Heat a large non-stick skillet over medium/medium-high heat. Add 1 tsp oil, and swirl around in pan.
Add in mushrooms and sauté for about 5 minutes, until they release their juices. Stir in kale and sauté until it wilts, about 2 minutes. Transfer mushrooms & kale to a large mixing bowl.
Add another 1 teaspoon of oil to pan, and add onions & bell peppers. Sauté until softened, about 7 minutes. Transfer to bowl with the mushrooms & kale.
Stir all the vegetables together and add in goat cheese & butternut squash. {Adding the cheese while the vegetables are warm helps the cheese mix in completely}
Season with the red pepper flakes, parsley, nutmeg, paprika, and salt. Refrigerate for 30 minutes.
When ready to assemble, preheat the oven to 350. Spray a large baking sheet with non-stick spray. Take out 6 sheets of fillo dough. Wrap any unused portion of dough and refrigerate or freeze for another use.
Put the 6 sheets dough on a large working surface. Cut sheets in half. Cut 4 of those half-sheets in half again. You should have 8 half-sheets and 8 quarter-sheets.
Place one half sheet on the work surface. Put one quarter sheet on top of the half sheet. Fill with 1/3 cup vegetable-cheese mixture. . Fold the sides in & the bottom up. Then fold in a triangle shape {sort of like rolling up a flag}. –see below for step-by-step assembling pictures.
Brush or spray with remaining oil, and transfer to the prepared baking sheet. Repeat with remaining fillo sheets and vegetables-cheese mixture.
Bake in preheated oven for 20-25 minutes, until lightly browned & flaky.
Best served immediately.
Nutrition Facts (per entree serving – 1/4 recipe):
293 calories, 12.8g fat (6.7g saturated), 33.4g carbohydrate, 3.6g fiber, 11.8g protein
Nutrition Facts (per appetizer serving – 1/8 recipe):
147 calories, 6.4g fat (3.3g saturated), 16.7g carbohydrate, 1.8g fiber, 5.9g protein
Meme
i did not know you can find whole wheat phyllo dough. thanks for sharing. I love the idea of using different veggies with goat cheese-yummm. I cant wait to try this.
Thanks! I was so excited when I found the whole wheat phyllo dough! I’ve only seen it at Whole Foods, but luckily, there is one right by my house
Wow look @ all those veggies you stuffed in there! Yum….especially w/ goat cheese! Great tip that Whole Foods has wh wheat phyllo dough!
I was so happy with how many veggies I squeezed in them! And everyone who tried them loved them
Sounds so so good – will have to look for the whole wheat phyllo dough!
Thank you! I stocked up on the phyllo dough because I was so happy to see it