Butternut Squash "Samosas"... more like parcels.

What is the one food you just couldn't possibly live without?

I was asked this question at work last night and the first thing that popped into my head was "cheese!". Obviously. I love me some cheese! Of course, so does my growing waistline. But it's just so ef'n good! Another food I don't think I could live without?..... butternut squash.

This recipe has been adapted from a fantastic cookbook that John got me a while ago called The Modern Vegetarian by Maria Elia. I love her book - it's beautifully photographed, she has some very interesting recipes, it smells great (I know, weird right?) - and she calls this recipe "Butternut Squash and Ricotta Samosas"...

Okay so these aren't really samosas. I guess they kind of look like one (a triangular pastry type thing) and the fact that they have curry spices in them, they could be confused with samosas. But samosas are not made of phyllo and they do not have pinenuts and butternut squash & ricotta filling. So really, by calling these little babies samosas I'm just appropriating a food item that is highly particular and very special to a specific culture - awesome. Colonization 101, my friends. So instead, let's call these little guys Butternut Squash & Ricotta Parcels. And then I can go to bed at night soundly with the knowledge that my ancestors violently pillaged, appropriated, and exterminated aboriginal cultures all over the globe - including here in Canada - while I try my best to avoid doing the same. Deal.

P.S. Don't be put off or afraid by the random spices in this recipe (or by my rants). It's really very easy and you can find them all at your local Indian grocer. The spices that is, not the rants. If you aren't sure what you're looking for, just ask! 

Also, I tend to double this recipe since it is a bit time and labor intensive and then I just freeze half the mixture for next time.

 

 Butternut Squash & Ricotta Samosas Parcels

(printable recipe)

Ingredients:

12 Dried Curry Leaves (or triple the amount for fresh).

1 1/2 Tsp Black Mustard Seeds.

Pinch of Dried Fenugreek Seeds (optional).

1 Onion, finely chopped.

3 Tsp Cumin Seeds.

3 Garlic Cloves, finely chopped or grated.

1 1/2" Fresh Ginger, peeled & finely grated.

Pinch of Chile Flakes or Powder.

3 Tsp Ground Cinnamon.

1 2/3 Lbs Butternut Squash, peeled, seeded & cut into 1/2" dice.

13 oz Ricotta Cheese.

1/2 C Pinenuts, gently toasted.

12 Sheets Phyllo Pastry, defrosted.

5 Tbsp Butter, melted.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

1 Batch Spiced Cherry Tomato Sauce (recipe to come!).

What to Do:

Pre-heat your oven to 350 degrees F and line 2 baking sheets with parchment paper.

Chuck the squash into one or two baking pans with a couple glugs of olive oil and some salt and pepper. Toss well and chuck it in the oven for about 20 minutes or until slightly more cooked than fork tender. Remove from the oven and set aside. 

Meanwhile, heat 2 or 3 Tbsp of olive oil in a large frying pan over medium heat. Carefully add the curry leaves, mustard seeds and fenugreek seeds (if using) and cook until they start to pop. Immediately add the onion, cumin seeds, garlic, ginger, chile, and cinnamon and cook until the onion is softened, stirring occasionally. 

Transfer to a bowl and let cool - add the onion and then stir in the ricotta and pinenuts, adjust the seasoning to taste.

Lay out the Phyllo sheets, keeping those you aren't working with covered with a damp tea towel so they don't dry out. Place 1 sheet of phyllo on a dry, flat, clean work surface, brush gently with melted butter starting from the center and making your way out toward the edges and place another sheet on top. Butter again and then cut into 3 even strips lengthwise. 

Place a heaping Tbsp of the butternut mixture on the lower right-hand corner of each strip. Fold the top right-hand corner of the pastry over the mixture to form a triangular shape, having the edges meet. Then flip the triangle over to encase and continue this motion, lining up the edges all the way down the length of the phyllo. Seal the edges with butter and place on your prepared baking sheets. Brush the tops of each parcel with butter.

Repeat until you have 12 (or however many you're making) samosas.

Cook for 20 to 25 minutes, until crisp and golden.  Serve with the spicy tomato sauce (coming soon).

Eat.