Squash Strudel with Red Pepper and Sage

If you're bored with rice or potatoes as a side dish, serve this impressive vegetable strudel instead.

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    cup (50 mL) olive oil

  • 1

    large red bell pepper, cut into 1 1/2 -inch (4-cm) thin strips

  • 1

    onion, halved lengthwise and thinly sliced

  • 3

    garlic cloves, minced

  • 2

    lbs (1 kg) butternut squash, peeled, cut into large pieces

  • and thinly sliced

  • 2

    tbsp (25 mL) chopped fresh sage

  • Salt and freshly ground pepper

  • 1/4

    cup (50 mL) freshly grated Parmesan cheese

  • 2

    tbsp (25 mL) fine dry bread crumbs

  • 6

    sheets phyllo pastry

  • 1/3

    cup (75 mL) melted butter

Directions

1. Heat half of the oil in a large non-stick skillet over medium-high heat. Add red pepper, onion and garlic and cook, stirring, for 5 minutes, or until tender. Transfer to a bowl. Reduce heat to medium and add remaining oil to skillet. Add squash and cook, stirring often, for 8 to 10 minutes or until just tender. Stir in pepper mixture, sage and season with salt and pepper. Place in a bowl and let cool. 2. Combine Parmesan cheese and bread crumbs in a bowl. Lightly brush 1 sheet of phyllo with some of the melted butter and sprinkle with 1 tbsp (15 mL) of the crumb mixture. 3. Layer with 4 more sheets of phyllo lightly brushing each layer with butter and sprinkling with 1 tbsp (15 mL) crumb mixture. Top with remaining sheet of phyllo and lightly brush with butter. Spoon a 3-inch (8-cm) wide strip of squash mixture lengthwise down pastry 2-inches (5-cm) from edge. Fold 1-inch (2.5-cm) of the pastry ends over filling and carefully roll up pastry around filling. Place seam-side down on a baking sheet lined with parchment paper. Brush with remaining butter. (Can be assembled up to 4 hours ahead of baking and refrigerated.) 4. Preheat oven to 400°F (200°C). 5. Cut 7 diagonal slits in top of pastry. Bake for 25 to 30 minutes or until pastry is golden. Cut into diagonal slices and serve warm or at room temperature.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: