Heat the olive oil in a pan and cook the squash, carrots, leek and garlic cloves for about 30 minutes until really soft. Stir often; add a splash of water if it starts to catch.
Cool, then stir in crumbled feta cheese, dill, cumin seeds and cayenne pepper, and season.
Roll spoonfuls of the mixture into 8 savoy cabbage leaves that have had the hard part of the stem removed and been blanched in boiling salted water for 5 minutes.
Place the rolls into a pan, pour over the stock, cover and simmer gently for 10 minutes. Serve as a starter or side dish.
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