Squash Strudel With Red Pepper And Sage - Side Dish

Name: Squash Strudel With Red Pepper And Sage - Side Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat half of oil in large nonstick skillet on medium-high.
2
Add onion, pepper, and garlic; cook 5 minutes.
3
Transfer to bowl.
4
Reduce heat and add rest of oil; heat on medium.
5
Add squash, cook 8 minutes or until tender.
6
Stir in salt, pepper, sage, and cool in bowl.
7
Combine cheese and bread crumbs into seperate bowl.
8
Brush one phyllo sheets with butter and sprinkle 1 tbsp (15 ml) bread crumb mixture.
9
Layer four more sheets buttering and using bread crumb mixture on each.
10
Top with remaining sheet of phyllo and brush with butter.
11
Spoon a 3-inch wide strip of squash mixture lengthwise down pastry 2-inches from edge.
12
Fold 1-inch of pastry ends over filling and carefully roll up pastry around filling.
13
Place seam side down on baking sheet lined with parchment paper.
14
Brush remaining butter over roll.
15
Preheat oven to 400 degrees (200 C.).
16
Cut diagonal slits in top of pastry.
17
Bake 20 to 30 minutes or until golden.

2024

kcal

Calories

214

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Squash Strudel With Red Pepper And Sage - Side Dish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Squash Strudel With Red Pepper And Sage - Side Dish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions