Community Recipe
from [dmcnickle]
Butternut squash, leek and taleggio strudel

Butternut squash, leek and taleggio strudel

  • Yield: 4 servings


  • 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


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.

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.

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.

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

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Butternut squash, leek and taleggio strudel Recipe