Butternut Squash, Leek and Taleggio Strudel

By Grandmax4

Ingredients

• 1 medium (approx. 1 1/2 pounds) butternut squash
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 large leeks, cleaned and chopped
• 8 ounces taleggio cheese, cut into 1/2-inch cubes
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste
• 1/2 pound all-butter puff pastry, chilled
• 1 egg, beaten

Details

Adapted from seattletimes.com

Preparation

Step 1

1. Preheat the oven to 375 degrees. Halve the squash lengthwise and scoop out the seeds. Rub the cut surfaces with the olive oil and bake, cut sides down, on a parchment-lined baking sheet for about 35 minutes or until soft. Cool. Melt the butter in a skillet over medium heat and sauté the leeks until golden, about 15 minutes. Cool.

2. Increase the oven temperature to 400 degrees. Peel the cooled squash and mash the flesh in a large bowl. Stir in the leeks, cheese, sage, salt and pepper.

3. On a floured surface, roll out the puff pastry to a 12-by-6-inch rectangle. Spoon the squash mixture across the short side of the pastry, about 1 inch from the edge. Roll the pastry around the filling like a jelly roll, tucking in the ends as you go. Place seam-side down on a baking sheet. Brush the top with the beaten egg. Bake 25 to 30 minutes, or until the pastry is golden brown.