We’re about 3 weeks away from the beginning of fall and boy, oh boy, the only things I can think about right now are pumpkins and squash, and how I can incorporate them into new recipes on LLB!
While browsing Foodgawker last week I saw a beautiful braided strudel and that’s where this recipe began.
I decided that I would make a savory strudel and fill it with delicious fall ingredients. I first picked butternut squash as an ingredient, which is tied for first place as my favorite squash, right there along with spaghetti squash!
I then decided to add sausage with sage. Sage is another ingredient that screams fall to me! I topped it all off with creamy herbed ricotta for the perfect blend of sweet squash, salty, savory sausage and creamy, flavorful cheese.
The combination of these ingredients alone was enough to make a super scrumptious dish, then wrap it all up in a flakey, buttery puff pastry crust and mamma mia, do you have a knock your socks off, take you to flavor town, explosion of flavor in your mouth, delicious dish!
- 1 lb butternut squash (cubed)
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ lb sausage
- 1 tsp fresh (or freeze dried) sage (chopped)
- ½ cup ricotta cheese
- 1 tbsp fresh basil
- ½ tsp dried parsley
- ½ tsp dried oregano
- 1 puff pastry sheet
- 1 egg + 1 tsp water (whisked together to make an egg wash)
Preheat the oven to 425°.
Toss the butternut squash with the olive oil, salt and pepper.
Place on a foil-lined baking sheet and into the oven for 20-25 minutes.
While the squash is cooking, place the sausage* in a skillet over medium heat. Add the sage and cook the sausage through. Once the sausage is cooked through, drain the grease, then set aside.
*If using sausage links in a casing, remove the sausage from the casing and crumble before cooking.
In a small bowl, combine the ricotta, basil, parsley and oregano.
Remove the butternut squash from the oven and toss with the cooked sausage.
Roll the puff pastry sheet out on to a large piece of parchment paper.
If you would like to get fancy with the braided top (which is actually super simple!) follow the next step.
If you would like to keep it simple, you can simple wrap the puff pastry around the strudel ingredients without the braid.
To make the braided top, slice a triangle from the bottom of the dough, then slice ½ inch diagonal lines up each side of the pastry, like so ↓
Place the sausage and squash in the middle. Sprinkle the ricotta cheese over the top.
If you’re keeping it simple, fold the sides of the puff pastry over.
If you’re using the braid method, lay the rectangular end of the puff pastry over the filling, then begin on one side, and lay one strip of dough over the filling, then alternate laying a strip of dough from the other side, then alternate back and forth, back and forth, over the filling.
Here are a couple of different angles, so you can really see what’s happening!
See, so simple, and so pretty!
Once the entire strudel is wrapped up, transfer it on the parchment paper to a baking sheet.
Brush the egg wash over the puff pastry and place into the oven for 30 minutes.
Beautiful presentation, simple execution, just don’t tell anyone how easy it is and they’ll be super impressed 😉
The perfect meal to usher in fall!
I’ve also got a few other tricks up my sleeve for new fall recipes, including Pumpkin Pulled Pork, Spaghetti Squash Caprese “Pasta” and Butternut Squash Mac and Cheese, which one are you excited to see in the coming weeks on LLB?
Be sure to follow me on Instagram to see behind-the-scenes pics during the “making of” all new LLB recipes! You’ll see what’s coming up next, what I’m cooking today and where I’m eating when I’m not cooking!
Oh and be sure to make this recipe, take a pic, Instagram it, then #littleleopardbook, so I can see your creations at home!
I want to see your fancy braided strudels y’all 🙂
♣ Vegetarian Option: Omit the sausage and add another ½ lb of butternut squash to make this recipe vegetarian.