This Vegan Caramelised Pumpkin and Almond Filo Scroll is delicious served with Spiced Beetroot and Pomegranate Relish and topped with roughly chopped the Spiced Pepitas. Gather your friends and family and serve up a plant-based feast.
Vegan Caramelised Pumpkin and Almond Filo Scroll Recipe
Serves 8
Ingredients:
750g peeled butternut squash/pumpkin, cut into 1cm pieces
4 cloves garlic, crushed
2 onions, finely chopped
⅓ cup (80ml) extra virgin olive oil, plus extra to brush
2 tbsp maple syrup
1 tbsp ground cumin
1 cup roasted almonds, soaked in water overnight
2 tbsp lemon juice
1 tbsp white miso paste
¼ finely chopped parsley
16 fresh filo sheets pastry
Spiced Pepitas
½ cup pepitas
2 tsp extra virgin olive oil
¼ tsp garlic powder
1 tbsp maple syrup
Method:
Preheat oven to 220°C (200°C fan forced). Place butternut squash, garlic and onion in a large bowl. Add 2 tablespoons of oil, maple syrup, ground cumin and season. Toss to combine.
Line a large baking tray with non-stick baking paper, add butternut squash mixture in a single layer and roast for 30 minutes, tossing halfway, until tender and caramelised.
Drain almonds, place in a blender with ½ cup boiling water, lemon juice, miso paste and 1 tablespoon oil. Blend until smooth. Season with pepper.
Place butternut squash mixture in a large bowl, add the almond mixture and parsley and gently mix to combine.
Lightly grease a 25cm (base measurement) round tin with oil and set aside. Lay one sheet of filo pastry on a clean workbench, long side closest to you. Brush with oil and lay a second sheet over the top. Spoon 2-3 tablespoons of pumpkin filling along the long edge. Roll the cylinder into a coil and place on the prepared tray. Repeat with the remaining pastry and filling, coiling each cylinder around the previous one to create a large spiral. Brush the large spiral with remaining oil and bake for 35-40 minutes or until golden and crunchy. Set aside to cool.
Reduce oven to 170°C (150°C fan forced). To make the spiced pepitas, combine pepitas, oil, garlic powder and maple syrup in a small bowl. Season with salt and pepper. Spread onto a tray lined with non-stick baking paper and bake for 10-12 minutes or until caramelised. Set aside to cool.
To serve, roughly chop the pepitas and sprinkle over filo scroll.
For the perfect accompaniment to this scroll, try the Spiced Beetroot and Pomegranate Relish.
