| 1. |
If using butternut squash, pierce flesh and bake in
400 degree oven for 1 1/2 hrs. |
| 2. |
Whether using pumpkin or squash, you will need to
place it in a strainer overnight to allow excess moisture to drain.
|
| 3. |
Put all ingredients in a bowl, except dough and
butter. |
| 4. |
Season to taste with more of any of the ingredients.
|
| 5. |
Cut phyllo sheets to 6 inch by 12 inch pieces.
|
| 6. |
Keep covered with a damp towel. |
| 7. |
Place one piece on work surface and brush with
butter. |
| 8. |
Place another sheet on top and brush again.
|
| 9. |
Spoon the pumpkin/squash filling in a 1/2 inch line,
lengthwise, leaving 1/2 inch of dough on three sides. |
| 10. |
Fold the ends of dough over the ends of the filling.
|
| 11. |
Fold the small piece of long edge over the length of
the filling and 'loosely' roll to wrap filling in remaining 5 inches of
dough. |
| 12. |
Now, coil the rope to make a 'rose'. |
| 13. |
See photo-. |
| 14. |
Place on parchment lined baking sheet and brush with
butter. |
| 15. |
Bake in 400 F degree oven for approx 20 minutes,
until golden and crispy. |
| 16. |
Optional- sprinkle tops with cinnamon and/or sugar.
|
