Harvest Rolls

Ingredients

• 2 T olive oil
• 2 C onion , chopped
• 1 T garlic , minced
• 1-2 rehydrated chipotle peppers , seeded and minced
• 2 lb butternut squash , peeled, seeded, cut into ¼" cubes
• 1 C carrots , julienne
• 1 C cabbage , thinly sliced, red or green
• 1 C corn
• ½ C cilantro
• ½ t sea salt
• ½ C smoked cheddar cheese , grated
• ½ t fresh ground black pepper
• 8 sheets phyllo dough
• ½ C canola oil

Instructions

1. Heat olive oil on medium heat. Add onion, garlic, and chipotle peppers. Sauté 5 minutes. Add squash and carrots, sauté another 25 minutes or so until soft.
2. Add cabbage and corn, sautéing 3–4 minutes until just wilted and until the liquid evaporates. Pull from heat; add cilantro, salt and pepper. Stir in grated cheddar cheese (smoked is yummy, but any cheese will do).
3. Heat oven to 375°F. Line a baking sheet with parchment paper or a light layer of canola oil. Spread one sheet of phyllo dough on the counter and cut it cross-wise so that you have three approx. 4" sections. Fill with a scoop of squash mix, roll, and seal with a dab of canola oil.
4. Continue until the mix is used up. Lightly brush the tops of the rolls with canola oil before baking — approx. 25 minutes until lightly browned. Enjoy warm or cold!