Recipe: Butternut Stuffed Filo with Truffle Avonaise

Ingredients

• 500 g pumpkin or butternut squash, diced into 5cm cubes
• 1 small red onion, finely chopped
• 1 garlic clove, peeled and grated
• 1 sprig of fresh rosemary
• 410 g can of green or puy lentils, ±200g drained
• A handful of black olives, pitted
• 200 g feta cheese, crumbled
• 8 sheets of pre-made filo pastry
• 1 egg yolk
• 1 tbsp. truffle oil
• Sea salt and pepper