Perhaps not the most professional looking dish the way I made it, but awfully tasty!
Butternut Squash, Caramelized Onions, Sun-dried Tomatoes and Goat Cheese in Phyllo Dough
1 butternut squash (about 1.5 lbs – the picture above is a 3 lb butternut squash – I had leftover squash for 3 days)
1 large white onion
4 oz goat cheese, softened
3 oz package sun-dried tomatoes
phyllo dough (about 8 sheets – you’ll want some spares!)
1 head of garlic
1 Tbsp avocado oil
4 tsp olive oil
4 tsp balsamic vinegar
4 tsp water
1 tsp sugar
1/4 to 1/2 cup vegetable stock or broth (or water)
salt and pepper
Preheat the oven to 400 degrees. Cut the butternut squash in half crosswise, and then cut each half again lengthwise (see picture above). Remove seeds and pulp. Place cut side down on a pan coated with cooking spray. Cut about 1/2 inch off of the top of the had of garlic, wrap it in foil, and add it to the pan with the squash. Bake 35-50 minutes. Check both the squash and the garlic at 35 minutes. The squash is done when a fork easily pierces the skin and flesh).
While the squash and garlic is roasting, cover the sun-dried tomatoes with some vegetable stock, heat in the microwave for a minute, and then let them soak.
Cut the onion into strips about 1/3 inch wide and about 2-3 inches long. Heat the avocado oil in a skillet on medium-high heat, then add the onions, and cook for 5 or so minutes, stirring constantly. Add a couple shakes of salt and grinds of pepper and a teaspoon of sugar. At this point, I turned the heat down to medium, because things started seeming a bit too brown. Continue to cook for 15-20 minutes more, deglazing with balsamic vinegar and/or water as needed (I added a teaspoon of vinegar and a teaspoon of water four times during cooking). Once the onions are a nice brown color (see picture above), tender and sweet, they’re done. Set aside until the rest of the items are ready.
Drain the tomatoes, and then finely chop them. Set aside.
Once the butternut squash is done, remove the shell, then cut the squash into small pieces. Put them in a food processor with 4-6 of the garlic cloves, and puree. Add salt and pepper to taste.
Layer 8 sheets of phyllo dough, brushing each with olive oil before placing the next one on top (I used 4 teaspoons of oil on the 8 sheets plus the top of the roll). Then add the remaining ingredients in the following order: butternut squash, caramelized onions, goat cheese (just rip this into pieces (globs) and spread them out evenly), and tomatoes.
Carefully roll it up starting at one of the short ends. Brush the top with oil and bake at 325 degrees for 30-40 minutes.
Slice into equal sizes, laugh at how sloppy it looks, and serve.