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Butternut strudel

This butternut strudel recipe creates a delicious, comforting vegetarian meal. Spiked with herbs and studded with nuts, this strudel is best served warm with a fresh side salad
Butternut strudelTony Nyberg
6
1H

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Preheat oven to 220°C. Place the butternut in a shallow roasting pan with ½ tablespoon of the oil and toss to coat. Roast for 20-25 minutes or until tender.
2.Meanwhile, heat another ½ tablespoon of the oil in a frying pan and add mushrooms, onion and garlic. Cook gently until tender. Remove from the heat.
3.Mix the rosemary, sage, breadcrumbs, almonds and pine nuts into the pan. Add the butternut and egg and season to taste.
4.Brush a sheet of filo pastry with oil and lay another on top, brush that one with oil. Continue until you have a stack of 8 sheets.
5.Pack the butternut mixture into a log shape, lengthways along the filo, leaving 2cm of uncovered pastry at each end. Gently fold the pastry edges in and roll the strudel into a neat parcel with the join on the bottom. Slip it onto a greased baking sheet and brush lightly with oil.
6.Bake for 25-30 minutes or until golden.
  • Serves 6 – 8. – The filling can be used to make butternut sausage rolls. Pack mixture in a log shape on a sheet of puff pastry and roll. Cut into sections, brush with beaten egg, and bake. – Keep the unused filo covered with a damp tea towel while you are working to prevent it drying out. PER SERVE (8) Energy 249kcal, 1046kj • Protein 7.9g • Total Fat 13.3g • Saturated Fat 1.6g • Carbohydrate 21.8g • Fibre: 4.6g • Sodium 159mg
Note

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