Spiced Squash, Herbed Ricotta & Pecan Cigars with Maple Dijon Yogurt Dip

Ingredients

For the Filling

• 1⁄2 cup ricotta cheese
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely grated
• 2 cups finely diced butternut squash
• 1⁄4 cup water
• 1 tbsp maple syrup
• 1⁄2 cup finely chopped toasted pecans
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp ground cumin
• 1⁄2 tsp ground coriander
• 1⁄4 tsp chilli flakes
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped chives
• Kosher salt and cracked black pepper, to taste

For the Cigars

• 1 package phyllo pastry, thawed
• 1⁄2 cup unsalted butter, melted
• 1 tbsp sesame seeds

For the Maple–Dijon Yogurt Dip

• 1 cup full-fat Greek yogurt
• 11⁄2 tsp Dijon mustard
• 1 tsp whole-grain mustard
• 2 tsp maple syrup (or more for a sweeter dip)
• Zest of 1⁄2 lemon
• 1 tbsp finely chopped parsley or chives
• Kosher salt and cracked black pepper, to taste

Directions

1. We’ll start by draining the ricotta. Spoon the ricotta into a fine-mesh sieve set over a bowl and let it sit for at least 30 minutes while you prepare the rest of the filling. This ensures the cigars stay crisp and the filling doesn’t become watery once rolled.
2. For the filling, heat the olive oil in a large skillet over medium heat and add the onion, cooking until softened. Stir in the garlic and cook for another minute. Add the squash, water, and maple syrup, and cook, covered, for 10 to 12 minutes, until the squash is tender. Uncover and cook for another minute or two to evaporate any excess moisture. Transfer to a bowl and let cool slightly. Fold in the drained ricotta, pecans, cinnamon, cumin, coriander, chilli flakes, and chives, and season with salt and pepper, mixing until well combined.
3. Preheat the oven to 400°F and line a baking sheet with parchment paper.
4. To assemble the cigars, keep the stack of phyllo sheets covered with a slightly damp kitchen towel so they don’t dry out. Lay one sheet of phyllo on your work surface and brush lightly with melted butter. Top with a second sheet and brush again. Cut into three long strips. Spoon a log of filling along the bottom edge of each strip and roll tightly into a cigar, brushing the seam with butter to seal. Place seam-side down on the prepared baking sheet. Brush the tops with more butter and sprinkle with sesame seeds. Repeat with the remaining phyllo and filling.
5. Bake for 18 to 22 minutes, or until golden and crisp.
6. For the dip, stir together the yogurt, Dijon, whole-grain mustard, maple syrup, lemon zest, chives, salt, and pepper until smooth and creamy. Serve the cigars hot with the dip alongside.

Note: These cigars can be assembled ahead and frozen, unbaked, for up to 2 months. Freeze on a parchment-lined tray until solid, then transfer to an airtight container. Bake from frozen at 400°F for 20 to 25 minutes. For an extra-shattering finish, brush lightly with melted butter