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5 from 5 votes

Thai butternut squash filo spirals

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 4 spirals
Author: Becca Heyes


  • 1 medium butternut squash
  • 2 tbsp oil , divided
  • 5 vegetarian sausages
  • 1 small onion , diced
  • 4 large leaves cavolo nero (or 1 large handful kale), chopped
  • Small handful fresh coriander (cilantro), chopped
  • 1 tbsp vegetarian red Thai curry paste
  • Salt
  • Black pepper
  • 4 large sheets filo pastry (mine measured approximately 12 x 16 inches)
  • Spray oil
  • 1 tsp milk (use vegan milk if needed)
  • 1 tsp sesame seeds


  • Peel the butternut squash, and cut into 1cm dice. Toss in 1 tbsp oil, and spread out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until soft and starting to crisp up around the edges.
  • Also cook the vegetarian sausages according to the instructions on the packet - usually around 20 minutes in the oven.
  • Meanwhile, heat another 1 tbsp oil in a frying pan, and add the diced onion. Cook for a few minutes over a medium heat, then add the chopped cavolo nero (or kale). Continue to cook for another few minutes, until the vegetables are soft.
  • When the butternut squash and sausages are both cooked, add them to a bowl along with the onion and cavolo nero, some fresh coriander (cilantro), and a dollop of red Thai curry paste. Season with salt and pepper, and mix well to combine.
  • Lay out a large sheet of filo pastry, and spray it lightly with oil. Spoon 1/4 of the filling along one of the long edges, and roll tightly. Carefully coil the roll into a spiral shape, securing the end with a cocktail stick if needed. Place on a lightly greased, lined baking tray, and repeat with the remaining filling and pastry.
  • Lightly brush each of the four filo spirals with milk, and sprinkle with sesame seeds. Bake at 180°C (Gas Mark 4 / 350°F) for around 20 minutes, or until the pastry has become lightly golden brown and crispy.