TIKVENIK

INGREDIENTS:

• 1kg pumpkin (peeled and seeded) 
• 1 cup sugar
• 1cup walnuts (chopped)
• 1 teaspoon ground cinnamon
• 100g butter, melted (optional)
• 1 package phyllo pastry

DIRECTIONS:

1. Cut the pumpkin or squash into large pieces and boil. You could do that in a sauce pan with water to cover, or even better steam boil it.
2. When soft enough drain, place in a bowl, and puree with a fork.

VARIANT: Some people, instead of boiling the pumpkin, prefer to grate it and saute it with some butter or vegetable oil. Others prefer to grate it and put it in raw. Downsides are that in the first case it ends up quite greasy, and in the second quite crunchy.

1. Add the sugar, walnuts, and cinnamon; mix in with the pumpkin.
2. Take two sheets of phyllo pastry and drizzle some melted butter on the top one. You could also use a single sheet, butter both sheets, or do as I do and skip the butter altogether.
3. Spoon some of the pumpkin mixture over the pastry and roll loosely. Repeat with the rest of the pastry.
4. Take a non-stick baking sheet or tin (or else oil it). If it is rectangular place the rolls parallel to each other. If it is round, start lining the rim with the rolls, slowly spiraling them towards the centre . 
5. Place the baking tin in the oven 180 degrees.
6. Bake at medium heat for about 30 to 40minutes. Than cover with the towel and let it cool than serve.