Preheat the oven to 400 degrees Fahrenheit. Toss the cubed squash with 2 Tbsp oil and 1 Tbsp honey. Spread on a baking sheet and roast for 20-22 minutes, until golden and soft.

While the squash roasts, season the chicken thighs with salt and pepper. Pan-sear or roast until fully cooked. Chop or shred into small pieces.

Sauté the the onion in a little oil in a skillet. Sauté until soft, add garlic and chopped cashews. Cook until golden and fragrant; about 5 minutes. Sir in the sage and chili flakes. Add 1 Tbsp honey to glaze everything lightly. Remove from heat

Combine in a large bowl: Roasted Squash, Cooked Chicken, Onion-nut Mixture, Crumbled Feta.

Taste and adjust seasoning ( more chili flakes, honey or sage if desired)

Keep the phyllo covered with a barely damp towel to prevent it from drying out.

Use 1 heaping Tbsp of filling per spring roll.

Lay out one phyllo sheet.

Brush lightly with melted butter

Place 1 heaping Tbsp of filling at the bottom of the sheet

Roll up tightly like a cigar

Halfway through rolling, fold in the sides to seal.

Finish rolling and place seam-side down on a parchment lined baking sheet.

Brush the top with a little butter and sprinkle with sesame seeds.

Repeat until filling is used.

Lay rolls in a single layer on a parchment lined baking sheet.

Freeze for 2-3 hours until solid.

Transfer to a labeled freezer bag or container. They will stay fresh for up to 3 months

No thawing needed. Preheat oven to 400 degrees Fahrenheit. Place rolls on a lined baking sheet. Bake for 18-20 minutes, until golden and crisp. For extra browning, broil for 1 minute. Watch closely.