Squash roll


Filling:

1/2 butternut squash

1 puff pastry

1/4 chopped medium yellow onion

2 minced garlic cloves

1 pack of baby Bella sliced

1 pack of shitakii sliced

1 tsp dried marjoram

1/2 tsp dried thyme

1/2 tsp dried parsley

1 tbsp olive oil

Pepper and salt


Squash:

Cut the butternut squash in half from top to bottom and then cut the bottom off (set aside for something else) and use only the top half (cut in half the long way). Peel and set aside. Make a mix of 1 crushed garlic clove mixed in 1 tbsp olive oil and some salt. Brush onto the butternut squash wrap in foil and bake at 425 until soft.


In the meantime prepare the mushroom mix:

Add olive oil to the pan and heat. Add onion and cook covered on medium heat until soft. Once soft add in the garlic and cook uncovered for a few minutes then add the mushrooms and the spices. Cook covered on medium heat until they wilt then uncover and cook until dry


Once ready set the phyllo dough out and spread 1/2 the mushroom mix in the middle of the sheet of puff pastry (leaving space on either side to fold up over the squash). Add the squash, and then layer the other half of the mushroom mix on top. wrap the phyllo dough over the top and slice a few holes across it. brush a little olive oil over the top.


Bake at 400 until brown.






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