Step 1

Heat 1 tbs oil in a skillet.

Step 2

Add the butternut squash, leeks and sauté until tender. 8 – 10 minutes.

Step 3

Add sage, walnuts and sauté 5 minutes longer.

Step 4

Remove from heat and stir in yogurt.

Step 5

Thaw the phyllo if needed. Keep covered.

Step 6

Remove 1 sheet of pastry and re-wrap the rest.

Step 7

Lay the sheet out flat and lightly brush all over with olive oil.

Step 8

Cut pastry in half the long way.

Step 9

At the narrow end of each strip divide and arrange 1/4th of the squash in the center 3rd of each half.

Step 10

Fold the sides in and roll up like a cigar.

Step 11

Place on an oiled baking sheet and brush the top and sides with oil.

Step 12

Repeat with the remaining phyllo sheet and filling, making 4 rolls in all

Step 13

Bake at 400F (200C) for 12 – 15 minutes, until golden brown.