Samosas

We had these with a big leafy salad and a dollop of tomato salsa. We made about 12 samosas and the leftovers were good re-heated for lunch the next day.
Peel the squash and cut the flesh into small chunks. Roast them in a hot oven for about 30 minutes with the peeled cloves of garlic and a drizzle of olive oil.Once the squash is cooked, let it cool a little and put the squash and the roast garlic in a large bowl.Mix in the remaining ingredients and season with salt and pepper. Add a little olive oil if it looks too dry.Prepare the pastry by slicing each sheet into 3 strips. Keep any unused sheets from drying out by covering with a clean, damp tea towel.To assemble each samosa put a spoonful of the mixture about 5cm from one end of a strip. Turn one of the nearest corners over the mixture. Continue to fold the filling and filo pastry until you reach the end of the strip, and you will be left with a triangular parcel.Brush each samosa with a little olive oil and cook in a medium oven for about 20 minutes, turning them over halfway through.