Place in a paper bag to steam for a few minutes in order to loosen the skin. Destem and deseed chilies. Serve with a good, crusty bread. If you want to make this simple dish the authentic way, you must use fresh pumpkin or squash. Canned pumpkin is anathema.
Bulgarian pumpkins are beautiful, large pumpkins with a gray-green shell and a dark orange flesh.
Unfortunately, they are not available in America, but our pie pumpkin or Hubbard squash are acceptable substitutes. Steam the pumpkin or squash in a vegetable steamer until soft, drain well and mash. Unfold the phyllo and prepare a place to work. Take two sheets and dot with softened butter or brush with melted butter. Fold in the two short ends of the phyllo to seal in the pumpkin.