4 h 0 min

Step 1

First, we'll make the filling so it will be cold once stuffed in the dough. Preheat the oven to 390F or 200C.

Step 2

Cut the butternut squash into cubes. Chop the onion and garlic into small pieces.

Step 3

Spread them on a baking sheet with spices and oil.

Step 4

Bake for about 30-40 min until soft and carmelized a little bit.

Step 5

In the meantime- prepare the dough.

Step 6

In a bowl mix flour, yeast, and sugar.

Step 7

Add the oil and water and start mixing.

Step 8

Once all the ingredients come together into a cohesive dough- add the salt.

Step 9

After the salt has been incorporated into the dough, move to a working surface and knead for about 8-10 min until you get a smooth and sexy dough.

Step 10

Round the dough and let it rest in a bowl, covered with a towel, until double in size.

Step 11

Take the pumpkin out of the oven and smash them into a semi-homogenous paste.

Step 12

Once the dough has doubled in size, deflate it and divide it into 50 gr pieces.

Step 13

Round each piece into a tight ball and let them rest covered with a towel for 10-15 min.

Step 14

Using a rolling pin open each ball into a circle shape, about 1/2 cm thickness.

Step 15

Place a generous spoon of the pumpkin filling in the center of the dough.

Step 16

Close the dough into a triangle shape, make sure you tighten the edges properly.

Step 17

Brush with egg yolk+ a sip of heavy cream. If you want to keep it 100% vegan- brush with canola oil. Spread nigella seeds on top.

Step 18

Bake the dough (at 390F or 200C) for 25-30 minutes.

Step 19

Remove from the oven and eat while still hot! They are so delicious YO!