Savory Vegan Pastry with Butternut Squash and Lentils

Ingredients:

• Dried mushrooms (optional): 15g (substitute with extra cremini mushrooms if not using)
• Low-calorie cooking spray
• Butternut squash: 1 medium, peeled, deseeded, and cubed
• Onion: 1, finely chopped
• Celery stalk: 1, finely chopped
• Garlic cloves: 2, finely chopped
• Cremini mushrooms: 250g, finely chopped
• Puy lentils: 75g, cooked according to package instructions
• Fresh thyme: 1 tablespoon
• Filo pastry sheets: 4 large sheets
• Unsweetened almond milk: 2 tablespoons

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