Acorn Squash Scrolls

Ingredients

• Crust

• Fillo dough (thawed) - 3 sheets

• Filling

• Acorn Squash (peeled and coarsely grated) - 3 cups
• Butter - 1 tablespoon
• Sliced Almonds ( coarsely crushed ) - 2 tablespoons
• Water - 1/2 cup
• Sugar - 3 1/2 tablespoons
• Mascarpone cheese - 6 tablespoons
• Cardamom powder - 1/4 teaspoon

Instructions

1. Filling: Melt butter in a non-stick saute pan . Add the crushed almonds and saute until it gets golden brown. Add the squash and saute for 3 minutes on medium heat. Add the water , cover and cook for 5 mins . Uncover and add the sugar . Stir in medium - high heat until all the moisture evaporates . Stir in the cardamom powder. Cool completely. Mix in the mascarpone .
2. Scrolls: Preheat oven to 375 F . Line a baking sheet with parchment paper. Cut the Fillo dough into 16 equal squares . Work with one square at a time, keeping the remaining dough covered under a damp cloth. Layer 3 fillo sheets, spraying each with cooking spray. Spread 2 teaspoons filling across the length of the fillo, leaving 1/2" from each side free of any filling. Fold fillo up over the filling rolling lengthwise. Fold side edges in to enclose the sides. Spray the outside of the scroll with cooking spray. Repeat process 15 more times to make 16 scrolls. Bake seam side down, 1″ apart, on baking sheet for 25 minutes until golden brown. Serve warm or room temperature