Butternut Squash, Corn, and Cilantro Phyllo Rolls
From: Fabulous Foods
2 Tbs. olive oil
2 Cups finely chopped onion
1/2 Cup finely chopped celery
2 tsp. minced garlic
1 1/4 lbs. butternut squash, peeled, seeded, and cut into
1/4 inch cubes
1 Cup julienned peeled carrots
1 Cup very thinly sliced green cabbage
1 Cup yellow corn kernels (about 2 ears)
1/4 Cup finely chopped fesh cilantro
1/4 tsp. sea salt
1/4 cup tofu cheese (I couldn't find this and just decided that some ricotta I had in the fridgesounded good, so I went for it. It was great.)
8 frozen whole weat phyllo pastry sheets, thawed (I already had some plain ones in the freezer)
1/2 Cup canola oil
Heat olive oil in a large heavy frying pan over med heat. add the onions, celery and garlic and saute for about 5 min. or until the onions are tanslucent. Add the squash and carrots and saute 25 more minutes, or until the squash and carrots are crisp-tender. Add the cabbage and corn and saute for 4 more minutes, or until the cabbage wilts and the liquid evaporates. Stir in the cilantro and salt. Cool to room temperature (VERY IMPORTANT) and stir in the cheese.
Preheat the oven to 375 degrees. Line a large, havey baking sheet with parchment paper.
Unroll the phyllo on a dry surface. Work with one sheet at a time, keeping the remaining phyllo covered with a damp kitchen towel. Brush the phyllo with some of the canola oil. Cut the sheet crosswise into 3-4 inch sheets. Place a generous 2 Tbs. of the squash mixture on the short end of the phyllo. Roll each strip to enclose the squash mixture, folding in the sides like a burrito. Brush the edges with more oil to seal. Transfer the rolls to the baking sheet, seem side down. Brush the tops with more oil. Repeat until all of squash mixture is gone, about 24 rolls.
Bake for 25 mintues, or until golden brown. (I was in a hurry to go someplace some mine aren't as browned as I would have liked. Serve warm. We seasoned ours with salt and pepper because we like the whole sweet and salty combo.