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.


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