1 Tbsp (15 mL) grapeseed oil or coconut oil, plus extra for brushing phyllo
1 yellow onion, finely chopped
1 lb (454 g) skin-removed and chopped squash pieces, such as kabocha or butternut
1 cup (250 mL) no-salt-added vegetable stock
19 oz (540 mL) can brown lentils, drained and rinsed
2 Tbsp (30 mL) tomato paste
2 Tbsp (30 mL) reduced-sodium soy sauce
1 Tbsp (15 mL) dried Italian herb blend
2 Tbsp (30 mL) ground flax
1/2 cup (125 mL) quick-cooking oats
12 sheets phyllo pastry
Preheat oven to 400 F (200 C).
In medium saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes. Add squash and vegetable stock. Bring mixture to a simmer; cover and let cook until squash is easily pierced with a fork, about 8 to 10 minutes. With fork or potato masher, mash squash into a chunky paste. Stir in lentils, tomato paste, soy sauce, herbs, ground flax, and oats. Cook, stirring often, until mixture is well combined, warmed through, and thickened, about 4 minutes. Remove from heat.
Place one sheet of phyllo dough with long side facing you on a work surface. Cover remaining phyllo with a very lightly dampened kitchen towel to keep it from drying out. Lightly brush with oil and top with another piece of phyllo. Repeat twice more, resulting in a stack of four phyllo sheets. Place one third of squash and lentil mixture (about 1 1/2 cups (350 mL)) along bottom of phyllo edge in a thin line, spreading it out evenly end to end. Roll up from bottom to completely enclose filling. Place on parchment-lined baking tray and repeat with remaining phyllo and filling. With serrated knife, cut each log into 10 pieces. Bruch each piece with some more oil before transferring baking tray to preheated oven. Bake until phyllo is golden brown and crisp, about 25 to 30 minutes.
Serves 15.
By Lawren Moneta
