Butternut squash, leek and taleggio strudel

Ingredients

• 1 1/2 pound(s) Butternut squash
• 1 tablespoon(s) Olive oil
• 2 tablespoon(s) butter
• 3 Large leeks Cleaned and chopped
• 8 ounce(s) Taleggio cheese Cut into 1/2" cubes
• 2 tablespoon(s) Chopped fresh sage
• Salt and pepper to taste
• 1 Sheet puff pastry
• 1 Egg, beaten

Preparation

1. Preheat the oven to 375 degrees. Halve the squash lengthwise and scoop out the seeds. Rub the cut surfaces with the olive oil and bake, cut side down, on a parchment lined baking sheet for about 35 minutes or until soft. Cool. Melt the butter in a skillet over medium heat and sauté the leeks until golden, about 15 minutes. Cool.


2. Increase the oven temperature to 400 degrees. Peel the cooled squash and mash the flesh in a large bowl. Stir in the leeks, cheese, sage, salt and pepper.


3. On a floured surface, roll out the puff pastry to a 12 by 6 rectangle. Spoon the squash mixture across the short side of the pastry, about 1inch from the edge. Roll theastry Round the filling like a jelly roll, tucking in the end as you go. Place seam-side down on a baking sheet. Brush with the beaten egg. Bake 25 to 30 minutes or until theastry is golden.


4. This cook's notes: The amount of filling makes it difficult to roll. Consider making two or cutting the filling in half.