Butternut Squash and Pear Strudel

Yield: 8 to 10 pieces per strudel
Prep Time: 30 minutes
Cook Time: 12 to 15 minutes

1 medium butternut squash, peeled and diced into ¼-inch squares (about 4 cups)
2 large pears, peeled, cored and diced into ¼-inch squares, about 2 cups
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cinnamon
Salt and freshly ground pepper
2 to 4 fresh rosemary sprigs
4 ounces Gouda cheese, shredded, about ½ cup
12 tablespoons (1 1/2 sticks) unsalted butter
1 package frozen phyllo dough (such as Pepperidge Farm) thawed
1/4 cup plain dry breadcrumbs

Preheat the oven to 400 degrees F.

Place the diced butternut squash and pear onto a baking sheet. Drizzle with olive oil and sprinkle with chili powder, cinnamon, salt and pepper. Place the sprigs of rosemary into the mixture. Roast until the vegetables are browned and soft, about 20 minutes. Cool mixture to room temperature. Remove rosemary sprigs. Gently stir in the cheese.

Melt the butter in a small pan and set aside.

Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.

Spoon a 1-inch wide row of the butternut squash mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the remaining phyllo dough and butternut squash filling. You will have 3 logs.

Cover a baking sheet with parchment paper. Score the strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

Note:
You can substitute with any cheese, goat or brie cheese are good alternatives. You can also substitute apples for pears. You can prepare the strudel in advance and freeze. To bake, remove them from the freezer, place onto a baking sheet lined with parchment paper until golden, 12 to 15 minutes.