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