Savoury Baklava - Dinner Recipe | BCLIQUOR

Ingredients

• 2 lbs (1 kg) butternut squash, peeled, seeds scraped out and diced
• 3 tbsp (45 ml) grapeseed oil, divided
• kosher salt and freshly ground black pepper, to taste
• 1 x 19 oz (540 ml) can chickpeas, drained and rinsed
• 1 tsp (5 ml) ground cumin
• 2 tbsp (30 ml) harissa paste
• 3 yellow onions, finely chopped
• 1 large leek, white part only, finely chopped
• 2 garlic cloves, minced
• 1 cup (250 ml) pre-cooked, vacuum-packed chestnuts, rinsed and chopped
• 1¼ cups (310 ml) fresh breadcrumbs
• ½ cup (125 ml) chopped flat-leaf parsley
• ¼ cup (60 ml) golden raisins
• ½ cup (125 ml) vegetable stock
• 1 x 1 lb (454 g) box phyllo pastry
• ⅓ cup (75 ml) unsalted butter, melted
• 1¼ cups (310 ml) crumbled feta cheese
• 2 tbsp (30 ml) clover honey
• 1 tsp (5 ml) black sesame seeds or black onion seeds
• 1 good pinch chili flakes (optional)