The butternut squash is roasted in the oven, fresh tomatoes are added to cooked onion and the sauce is flavoured with cinnamon, turmeric and ground ginger. The tomato sauce and butternut squash are layered together between delicate buttered filo pastry, baked in the oven till golden brown and served with melted honey and a mixed green salad. This recipe is a great alternative to the more traditional butternut squash tarts or vegetable traybakes and perfect for vegetarians
It is traditionally a sweet dish made with filo pastry chopped nuts and honey, its exact origin is unknown, but it is assumed to come from the middle east region or Turkey/Greece. The baklava that we know today is thought to come from Istanbul. In recent years there have been many new savoury recipes for baklava as the filo and honey mixture lends itself well to many savoury dishes.
We have combined two vegetables that pair well with honey, butternut squash and tomatoes to create a completely new vegetarian savoury baklava,. The secret ingredients that make this dish delicious is the subtle use of cinnamon, turmeric and ground ginger.
This dish is perfect all year round, and is a delicious alternative to your usual winter or summer savoury tart for your evening meal. What ever the weather we prefer this dish served warm with a light green salad,
This baklava makes the ideal brunch or light main course for any dinner party especially if you are looking for a special dish for a vegetarian dinner party, or a Greek themed party.