200g pumpkin, peeled and diced
1 red capsicum
2 tbsp extra virgin olive oil
50g pine nuts
100g smoked cheddar, grated
1 tbsp fresh thyme, chopped
1 pinch salt
1 pinch pepper
25g unsalted butter, melted
9 sheets fillo
Preheat oven to 200°C.
On a prepared baking tray roast pumpkin and capsicum with a little extra virgin olive oil for 25-30 minutes or until golden.
In a small non-stick frying pan toast pinenuts until golden brown. Set aside.
In a large bowl mix pumpkin, capsicum, pinenuts, smoked cheese, thyme, salt and pepper together.
Place the fillo sheets on top of each other and cut into 4 equal rectangles (3 rectangles for each scrunchy), 36 rectangles in total.
Grease a 12-holed muffin tray with butter, take 3 rectangles of fillo at a time and brush each one with melted butter and lay them overlapping each other to form a star.
Divide filling between the 12 stars. Draw up the edges into the middle and loosely scrunch together.
Brush each scrunchy with butter and bake for 10-15 minutes or until golden.