1 butternut, peeled and cubed

2 cloves garlic

1 tsp chile powder

1 T sage

2 oz goat cheese

2 T chopped kalamati olives

2 T chopped toasted pine nuts

olive oil

Sea salt & pepper

1 stick of butter

Filo

Roast Butternut in a little olive oil, Salt & Pepper and chile powder at 375 for 45 minutes.

Chop sage and mince garlic and sauté in a little butter until golden. When squash comes out of oven and cools a bit add butter mix, goat cheese, olives and pine nuts. Season again w/ salt & pepper and mix.

Layer 4 sheets of filo w/ melted butter and olive oil brushed between sheets. Cut into strips and put a dollop of butternut mix in one corner at the edge of each strip. Roll into a triangle, brush with a little more butter/oil mix and place on parchment lined baking tray. When tray is full, bake at 375 for 20 minutes.

Just Darn Good!