A delicious Sweet Butternut Squash Crispy Pumpkin Banitsa (Tikvenik) made with grated pumpkin, walnuts, cinnamon, sugar, and flaky filo pastry. This traditional Bulgarian-style pumpkin spiral delivers a warm, rich flavor and crispy crust—perfect for breakfast or dessert.
Unique Butternut Squash Crispy Pumpkin Banitsa
Course: DessertCuisine: BulgarianDifficulty: Easy12
servings45
minutes40
minutes460
kcal1
hour10
minutesThis Sweet Butternut Squash Banitsa, also known in Bulgarian as Tikvenik, is a comforting, traditional pastry that combines the warm sweetness of grated pumpkin with crunchy walnuts, fragrant cinnamon, and soft raisins, all wrapped in paper-thin filo sheets. Your recipe, using about 1 kg of butternut squash, creates a rich, aromatic filling that, when baked into a spiral, results in a golden, crispy crust with a soft, deeply flavored interior. This dessert is perfect for autumn or winter gatherings: it’s cozy, homey, and deeply rooted in Bulgarian culinary tradition.
Kitchen Equipment Used
Large box grater
Colander
Medium saucepan
Blender or food processor
Wooden spoon
Pastry brush
28 cm round baking pan
Oven
Ingredients
1 kg. Butternut Squash Pumpkin
400 g. Phyllo Pastry
100 g. Sunflower Oil
200 g. White Crystal Sugar
150 g. Walnuts, finely chopped
100 g. Raisins, white
100 g. Butter
2 tbsp. Cinnamon
Directions
- Preparation
First, prepare the filling. You already began this step: after peeling, de-seeding, and grating about 1 kg of butternut squash, drain the grated squash in a colander for about 30 minutes to remove excess moisture. While the squash drains, grind the walnuts in a blender until fine. Preheat your oven to 180 °C (top and bottom heat).
Meanwhile, melt about 100 g of butter, and grease a 28 cm round baking pan using a pastry brush. Unfold your thin filo sheets carefully so they don’t tear.
- Cooking (Filling)
In a medium saucepan, heat the oil over medium heat. Once warmed, add the drained, grated pumpkin (butternut squash) and sauté, stirring occasionally, for about 10 minutes. The squash should soften and slightly reduce. Then add sugar, stirring well, and cook for another 5 minutes to dissolve and caramelize gently. Next, stir in the finely ground walnuts and white raisins, mixing thoroughly. Finally, sprinkle in 2 teaspoons of ground cinnamon and let the mixture cook for another 5 minutes until fragrant and well combined. Remove from heat and allow the filling to cool slightly. - Finishing (Assembling}
Once the filling has cooled a bit, it’s time to build the banitsa. Lay out one filo sheet, brush lightly with melted butter, then place a second filo sheet on top, also brushed. Spoon some of the pumpkin-walnut-raisins mixture along one edge and roll the two filo sheets into a tight log. Coil this log into a spiral (“snail”) in the center of your buttered baking pan. Repeat this process with the remaining filo sheets and filling, using two sheets per roll, until the pan is filled in a spiral pattern.
When the pan is full, brush the top of the spiral generously with the remaining melted butter. Place the pan in the preheated oven and bake for about 40 minutes, or until the filo is golden brown and crisp on top. - Serving
After baking, remove the banitsa from the oven and let it cool in the pan for at least 15–20 minutes. This resting time helps the filling set slightly and makes slicing easier. (If you cut it too soon, the filling may be very soft.) Once cooled, you can optionally dust the top with powdered sugar for extra sweetness and presentation. Slice into 10–12 pieces, depending on how big you want your servings.
Notes
- ✅ Do
✅Use a spiral or “snail” shape when arranging the rolled filo logs — it ensures even baking and a beautiful presentation.
✅Let the grated squash drain well before cooking—that reduces excess water and prevents soggy filling.
✅Cool the banitsa after baking for a while before slicing—it helps the filling settle.
✅Brush each pair of filo sheets with butter (or oil) to get a crispy, golden crust.
✅Use good-quality raisins and walnuts for maximum flavor. ❌ Don’t
❌ Don’t skip draining the grated squash—too much moisture will make the pastry soggy.
❌ Don’t overfill each phyllo log—that can make the rolls burst or tear.
❌ Don’t bake at too high a temperature—the filo may burn before the inside is cooked.
❌ Don’t skip the butter or fat between the filo sheets—without it, the layers won’t crisp properly.
❌ Don’t try to serve immediately—slicing too soon can make a mess. - FAQ (Frequently Asked Questions)
Q: What type of pumpkin works best for this banitsa?
A: Butternut squash is excellent because it’s dense, sweet, and has a smooth texture. However, other sweet pumpkins (like sugar pumpkins) can also work well.
Q: Can I make this banitsa ahead of time?
A: Yes—you can assemble the spiral in the baking pan, cover it tightly, and refrigerate for a few hours (or even overnight). Bake it when you are ready, but you might need a few extra minutes in the oven.
Q: Can I freeze this tikvenik?
A: Yes, you can. Once cooled, wrap slices (or the whole banitsa) in plastic wrap and aluminum foil, and freeze. To reheat, thaw in the refrigerator, then warm in a low oven until crisp again.
Q: My filling was too watery. What should I do next time?
A: Try draining the grated squash even longer, or mix in a small amount of semolina or fine breadcrumbs to absorb excess moisture.
Q: Can I use phyllo dough from a store / frozen package?
A: Absolutely. Just thaw it carefully according to package instructions, and keep the sheets covered with a slightly damp towel so they don’t dry out while you work.
