Butternut Squash Strudel

Strudel is typically a dessert, but in this case it’s filled with butternut squash and leeks as a side dish. The whole wheat pastry is fall-apart crumbly, but easy to make and flavorful. Because the pastry is so tender, it’s a little difficult to handle or move it, so I recommend that you line the baking pan with parchment paper so that you can easily lift it after baking and transfer to a serving dish. This will minimize breakage. But any unsightly cracks in the strudel will be easily overcome by the deliciousness of this dish!  This is the second installment of recipes that I made for my co-workers, and they all loved this one.

Butternut Squash Strudel
Dough:
2 1/4 c. whole wheat flour
1/4 tsp. salt
2 sticks (1/2 lb.) cold unsalted butter, cut into small pieces
1/3 c. ice water

Filling:
1 butternut squash
2 Tbsp. butter
3 leeks, sliced thinly
1/4 c. parsley, chopped
1/2 c. Parmesan cheese
salt and pepper to taste

In an electric mixer, whisk together flour and salt. Add pieces of butter and mix until crumbs are about the size of peanuts. Add water gradually and blend until the dough starts to come together. Knead together to form a disc and wrap in plastic wrap. Refrigerate for 1 hour or more.

Cut the squash in half, remove seeds, and rub the cut surfaces with olive oil. Place flesh side down on a baking sheet and roast at 425F for 40 minutes. Set aside to cool, then scoop out flesh and mash it up in a bowl. Saute the leeks in butter until translucent. Mix in with butternut squash, and add other filling ingredients. Season with salt and pepper.

Roll out the dough (may need to thaw it a bit first) until slightly less than 1/4-inch thick, in a rectangle. Place the dough on a piece of parchment paper before filling. Spread the filling down the middle and wrap up either side and pinch to close together. Pinch the ends closed too. The filling is pretty dry, so it doesn’t matter if there are a few cracks or it doesn’t seal completely.

Lifting with the parchment paper, place the strudel on a baking pan, and bake at 375F for about 30 minutes. Let cool, then slice and serve at room temperature.

Adapted from: The Italian Farmer’s Table

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