Some natural flavors are so terrific on their own, with little to nothing done to them, that the best thing you can do is not interfere with them. I’m thinking here of foods like strawberries, broccoli steamed al dante and lightly salted, or roasted butternut squash. While this recipe presents squash beyond its customary mashed preparation, the flavor of the gourd remains front and center. Wrapping them in phyllo pastry doesn’t hide the sweet, roasted gourd, it enables you to have your traditional gourd as an appetizer, while freeing you to add another healthy green to your squadron of Thanksgiving sides.

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