- Yields: 2 dozen
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 pounds peeled, seeded and 1/2-inch cubed butternut squash
- 2 tablespoons high-heat oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 cup garbanzo beans - rinsed, drained and roughly chopped
- Splash of water
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- 12 (17- by 12-inch) phyllo sheets, thawed
- 6 tablespoons butter, melted and cooled
- Sour cream or chutney, for dipping (optional)
Directions
Preheat oven to 375° F. Line two baking sheets with parchment paper.
Bring a pot of salted water to a boil. Add butternut squash cubes and simmer until tender, about 15 minutes. Drain and set aside.
Heat oil in a skillet over medium-high heat. Add onions, garlic, cumin, fennel, mustard, curry and garam masala. Cook until onions are soft and brown, stirring frequently, 8 to 10 minutes. Fold in squash, garbanzo beans, water and cilantro; cook for 2 minutes. Season to taste with salt and pepper and remove from the heat.
Cover phyllo sheets with plastic wrap and a damp towel to prevent them from drying out. Working with one sheet at a time, place a sheet on a work surface. Gently brush with some butter, then lay a second sheet on top; brush with more butter. Cut crosswise into 4 strips. Place about 2 tablespoons filling near one corner of 1 strip. Fold the corner over to enclose the filling and form a triangle. Continue folding the strip, maintaining the triangle shape. Place samosa, seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling. Brush finished samosas with butter.
Bake, turning samosas over halfway through, until golden and crisp, about 25 minutes. Serve warm with sour cream or chutney.
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