Makes 24 Rolls

Heat the oil in a large, heavy frying pan over medium heat. Add the onions, celery, and garlic and sauté for 5 minutes, or until the onions are translucent. Add the squash and carrots, and sauté 25 minutes longer, or until the squash and carrots are crisp-tender. Add the cabbage and corn, and sauté for 4 minutes, or until the cabbage wilts and the liquid evaporates (the mixture should be thick and chunky at this point). Stir in the cilantro and salt. Cool to room temperature and stir in the cheese.

Preheat the oven to 375° F. Line a large, heavy baking sheet with parchment paper.

Unroll the phyllo sheets on a dry flat surface. Carefully remove 1 phyllo sheet and lay it on a work surface (keep the remaining phyllo covered with plastic wrap and a damp kitchen towel). Brush the phyllo sheet with some of the canola oil. Cut the phyllo sheet crosswise into three 4-inch wide strips. Place 2 generous tablespoons of the squash mixture on 1 short end of each phyllo strip. Working with 1 phyllo strip at a time, roll up the phyllo to enclose the squash mixture, folding in the sides as for a burrito, and brushing the edge with more oil to seal. Transfer the rolls to the prepared baking sheet, seam side down, and Brush the tops with more oil. Repeat with the remaining phyllo sheets, oil, and butternut squash mixture, forming 24 rolls total.

bake for 25 minutes, or until golden brown. Cool slightly, then arrange the rolls on a platter and serve warm.

Stored in an airtight container, the uncooked rolls will keep for 1 week in the freezer. To bake, place the frozen rolls on a baking sheet (do not thaw them) and bake for 35 minutes, or until golden brown.