Roasted Butternut Squash, Harissa & Feta Bourekas – The Wandering Chew

Ingredients

• 1.5 lbs (one large or two medium) butternut squash, halved lengthwise and seeded
• 1 tsp ground cumin
• 1 Tbsp olive oil
• 5 oz feta cheese, crumbled
• ½ tsp harissa
• 2 Tbsp flat-leaf parsley, finely chopped
• 2 Tbsp dill, finely chopped
• 1 tsp lemon zest
• 1 large egg, lightly beaten
• 1/2 tsp kosher salt
• 6-8 cracks of freshly ground black pepper or ¼ tsp pre-ground black pepper
• 14oz or 400 grams puff pastry (2 sheets)
• 1 tablespoon flour, for dusting work surface
• Water, to seal bourekas
• 2 – 3 tablespoons, sesame seeds