Greek Squash or Pumpkin in Phyllo Casserole

This is a very unusual and delicious way to use squash. The squash or pumpkin meat is sautéed with leeks and garlic until creamy and tender, then combined with feta cheese and layered with phyllo. It is at once traditional and very modern. This dish is hearty on a cold evening, and filled with color and flavor. Phyllo dough is delicate and can be very tricky to handle. It’s best to buy it frozen and allow it to thaw slowly. Unroll it gently and have a moist cloth (not a towel) handy. Keep the sheets flat and covered with the moist cloth while you’re assembling this dish. Remove just one to two sheets at a time. If the phyllo gets gooey, your cloth is too wet.

2 large squash (butternut or kabocha is nice) or

1 medium pumpkin, cut in half and seeded

2 leeks, rinsed and sliced into rings

6 cloves garlic, minced

4 tablespoons olive oil

4 eggs, beaten

1 pound feta cheese, crumbled

1 tablespoon salt

1 tablespoon pepper

1/4 cup maple syrup

1 package phyllo dough

• Preheat the oven to 375 degrees. Place the squash facedown in a deep baking pan filled with a half inch of water.
• Bake until the squash is very soft. Remove the squash from the oven and let it cool.
• Then scrape the squash meat into a bowl and mash it. In a large skillet, sauté the leeks and garlic in 2 tablespoons of the olive oil until soft, about 3 minutes.
• Add the leeks and garlic to the mashed squash along with the eggs and feta cheese.
• Season with salt and pepper, add the maple syrup, and combine evenly.

SERVES 6 TO 8