55 Minutes
Butternut Squash & Tomato Baklava

Butternut Squash & Tomato Baklava

A twist on the traditional baklava, soft layers of savoury butternut squash & warm spiced tomato encased in crisp filo pastry, with a drizzle of melted honey

How it's doneDirections

Step 1

Set the oven to 190C 375F or gas mark 5

Step 2

15 minutes

Peel and chop the butternut squash into cubes.

Lightly coat the baking tray with oil using a pastry brush. Add the butternut squash cubes to the baking tray and coat the cubes in oil.

Place in the oven and bake for 15 minutes turning once part way through cooking.

Step 3

5 minutes

Half fill a large pan with water and boil. Prick the tomatoes and place in the boiling water for 5 minutes

Step 4

Heat the olive oil in the frying pan.

Peel and chop the onion(s) finely. Add the onions to the frying pan and cook until soft.

Step 5

While the onions are cooking drain the tomatoes and place in cold water.

Step 6

Remove the skins from the tomatoes.

Chop the tomatoes and remove any hard central parts.

Step 7

2 minutes

Add the cinnamon, turmeric and ginger to the onions and cook for 1-2 minutes on a low heat.

Step 8

5 minutes

Add the chopped tomatoes to the frying pan. Cook for 5 minutes.

Taste and season with salt and pepper if necessary.

Step 9

Melt the butter in a small bowl in the microwave or in a small pan.

Step 10

Place the three sheets of filo pastry on some cling film, cut into thirds or halves (depending on the size of your pie dish).

Cover with cling film to stop it drying out while you create the baklava.

Step 11

Coat the pie dish with butter using the pastry brush.

Add a couple of layers of pastry to form the base, coating each layer with the melted butter using the pastry brush.

Step 12

Take the butternut squash out of the over, check it is soft.

Place a layer of tomato into the pie dish then a layer of roasted butternut squash. Then add 3 layers of filo pastry coat with butter. Then repeat the layers ending with a filo layer.

Step 13

Place an additional layer of filo pastry on to the top and brush with butter, cut a criss cross pattern on the top to create diamond shapes

Step 14

20 Minutes

Place in the oven and cook for 15 – 20 minutes.

Step 15

While the baklava is cooking.

Wash mixed leaves and place in a serving bowl.

Step 16

Place a cross on the top of the cucumber, then slice the cucumber to form quarters. Sprinkle over the salad leaves.

Step 17

Wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves.

Step 18

Place the 4 tsps of honey into a bowl or a pan and melt in the microwave or on the stove.

Step 19

Remove the baklava from the oven, cut the baklava and place on a serving plate. Pour over some honey and serve with salad.

What you needIngredients

Servings 2
  • 1 Rectangular Pie Dish
  • 1 Chopping Board
  • 1 Large Knife
  • 2 Baking Trays
  • 1 Frying Pan
  • 1 Medium Bowl
  • 1 Small Bowl
  • 1 Pastry Brush
  • 3 sheets Filo Pastry
  • 350 grams Tomatoes
  • 1 Onion
  • 1/2 Butternut Squash
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Tumeric
  • 1 tsp Cinnamon
  • 2 tsp Honey
  • 1 tbsp Olive Oil
  • Salt to taste
  • Black pepper to taste
  • 4 tsp Honey
  • 25 grams Butter
  • 1/4 Cucumber
  • 40 grams Salad Leaves
  • 1/2 Bell Pepper (Yellow)
  • 50 grams Cherry Tomatoes

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