After clipping this recipe years ago, I finally made this for Thanksgiving and it did not disappoint! Delicious combination of vegetables and the sauce made a great accompaniment. I would roast more than 2 cups of squash (probably the whole squash, depending on size) since I only got 6.5 purses and I love butternut squash. This is a five star dish and really be highlighted in the slideshows as a vegetarian main dish idea. Thank you Cooking Light!
i made this as a thanksgiving vegetarian entree and would highly recommend it. complex, delicious flavor! I did not have enough filling to put 1 cup in each pouch so i only made 4, BUT the pouches were huge and could definitely have been made with half the filling. also, it seemed like 2 sheets of phyllo wasn't going to be enough, so i used more, but then the knot on top didn't cook all the way through. next time i'd trust the recipe and go with 2 only.
This recipe is phenomenal! I made it for Thanksgiving as the vegetarian entree, and cut some into thirds for the omnivores to have as a side. Needless to say, it was all gone at the end of the night. I included the seeds of one poblano to add an extra dimension of spice to the recipe and would kick it up another notch the next time I make it--which will definitely be soon. I lightly brushed the phyllo with olive oil, and would say the the raita/yogurt sauce is not even necessary for these flavors.