On Line Cookbook

Squash Strudel With Red Pepper And Sage

Recipe Information
La Sante


  • 1/4 cup (60 ml) olive oil
  • 1 red pepper, sliced into strips 1 1/2 inch (4cm)
  • 1 onion halved lengthwise and thin sliced
  • 3 minced garlic cloves
  • 2 lbs (.9 kg). butternut squash, peeled, cut into large pieces and thin sliced
  • 2 tbsp (30 ml) sage
  • salt and pepper to taste
  • 1/4 cup (60 ml) fresh parmasean
  • 2 tbsp (30 ml) bread crumbs (fine dry)
  • 6 phyllo pastry sheets
  • 1/3 cup (80 ml) melted butter
  • Heat half of oil in large nonstick skillet on medium-high.
  • Add onion, pepper, and garlic; cook 5 minutes.
  • Transfer to bowl.
  • Reduce heat and add rest of oil; heat on medium.
  • Add squash, cook 8 minutes or until tender.
  • Stir in salt, pepper, sage, and cool in bowl.
  • Combine cheese and bread crumbs into seperate bowl.
  • Brush one phyllo sheets with butter and sprinkle 1 tbsp (15 ml) bread crumb mixture.
  • Layer four more sheets buttering and using bread crumb mixture on each.
  • Top with remaining sheet of phyllo and brush with butter.
  • Spoon a 3-inch wide strip of squash mixture lengthwise down pastry 2-inches from edge.
  • Fold 1-inch of pastry ends over filling and carefully roll up pastry around filling.
  • Place seam side down on baking sheet lined with parchment paper.
  • Brush remaining butter over roll.
  • Preheat oven to 400 degrees (200 C.).
  • Cut diagonal slits in top of pastry.
  • Bake 20 to 30 minutes or until golden.
Nice light summer side dish. It can make ahead up to 4 hours before baking.