Maple Butternut Squash, Pear and Mushroom Strudel – Anthony Salemme

by Anthony Salemme, contributing chef

Serves 4

Seasonal roasted Butternut Squash is a staple vegetable during the Fall and Winter months. Sometimes not the easiest to handle, but it’s worth the work to cut and peel it yourself. This can be a starter or a main course.

1 ½ pounds butternut squash, peeled, seeded, and cut into 1” diced pieces

2 Bosc pears, peeled, cored and cut into 1” chunks

8 ounces baby bella mushrooms, quartered

3 shallots, peeled, chopped fine

3 cloves garlic, peeled and chopped fine

1 stick butter, melted

½ cup maple syrup

7 ounces gruyere cheese, shredded

1 teaspoon each rosemary, sage, thyme chopped fine (or 1 pkg fresh poultry herbs)

½ teaspoon hot paprika

2 Tablespoons olive oil

1 Package Phyllo dough, defrosted

4 ounces olive oil

1 cup almond meal or breadcrumbs

Pre heat oven to 400F. Line 2 sheet pans with parchment.

Toss the butternut squash with the maple syrup and half the butter. Lay out in a single layer on one of the sheet pans.

Toss the mushrooms, herbs, paprika, garlic and shallots with remaining butter and olive oil.

Lay out in a single layer on one of the sheet pans.

Roast both for 25-30 minutes until they start to brown.

Let cool. Add the pear to the squash. And mash half of it. Combine the cheese with the mushrooms and squash mixture.

Assembly

Lay out 2 sheets phyllo, brush with olive oil, sprinkle with almond crumbs.

Repeat this 4 more times for each strudel.

Spread 1/3 cup of filling on the shorter end of the phyllo and roll it up.

Brush the top and side with a bit more oil.

You should get 4 strudels.

Bake for 20-25 minutes until browned.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com