Butternut squash strudel

Ingredients

Butternut squash strudel

• 

  1 butternut squash
• 1 red sweet pepper
• ½ courgette
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 150g feta
• 50 g cashew nuts
• 50 g sunflower seeds
• 2 eggs
• 1 roll of fresh puff pastry
• salt and pepper

Kitchen tools

• Baking paper

Preparation method

1. Preheat the oven to 180 °C.
2. Halve the butternut squash lengthwise and remove the seeds with a spoon. Slice the squash into pieces of approx. 1. Peel the butternut squash, then dice the flesh
3. Halve the sweet pepper lengthwise, remove the seeds and slice the flesh into 1 cm pieces. Slice the courgette into 1 cm cubes. Chop the onion and finely chop the garlic.
4. Heat the olive oil in a pan and fry the onion and garlic on a medium heat for 3 minutes. Add the courgette, butternut squash and sweet pepper and fry for another 8 minutes. Season with salt and pepper. Leave to cool.
5. Crumble the feta over the vegetables and add the cashew nuts and sunflower seeds. Beat one egg and stir through the vegetables.
6. Roll out the puff pastry. Spread the vegetable mixture along the centre of the pastry . Carefully roll up the pastry. Place the pastry roll on a baking tray lined with baking paper with the seam side facing down. Beat the remaining egg and brush over the pastry.
7. Place the baking tray in the middle of the oven. Bake until the pastry is golden brown for approx. 20 minutes. Halfway through the baking time, brush the pastry again with the beaten egg. Serve the butternut squash strudel warm.