Butternut Squash Sausage Strudel
Wow the guests at your next party with this Butternut Squash Sausage Strudel. Roasted butternut squash, sausage and herbed ricotta cheese are wrapped up in braided puff pastry dough for a beautiful presentation!
Ingredients
- 1 pound butternut squash, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ pound loose sausage
- 1 teaspoon fresh sage, chopped or ½ teaspoon dried sage
- ½ cup ricotta cheese
- 1 tablespoon fresh basil, or ½ tablespoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 sheet puff pastry dough, thawed
- 1 egg , whisked
- 1 teaspoon water
Instructions
- Remove the puff pastry dough from the freezer 45 minutes before beginning the recipe to allow the dough to thaw.
- Preheat the oven to 425°F.
- 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, or until fork tender.
- While the squash is cooking, add the sausage to a skillet on the stove over medium heat.
- Add the sage, crumble and cook the sausage through, 7-9 minutes.
- Once the sausage is cooked through, drain the grease, then set aside.
- In a small bowl, combine the ricotta cheese, fresh basil, parsley and oregano.
- Remove the butternut squash from the oven and toss with the cooked sausage.
- Place the puff pastry sheet on a large piece of parchment paper, use a rolling pin to roll slightly thinner.
- With the shortest side of the dough facing you, slice a triangle from each side of the bottom of the dough, then slice ½ inch diagonal lines up each side of the dough.
- Place the sausage and squash in the middle of the sheet of puff pastry dough.
- Dollop the ricotta cheese over the sausage and squash.
- Lay the rectangular end of the puff pastry in the middle over the filling, then begin on one side, and lay one strip of dough over the filling, then lay a strip of dough from the other side. Continue alternating strips of dough back and forth over the filling until it’s complete.
- Once the entire strudel is wrapped up, transfer it on the parchment paper to a baking sheet.
- Whisk the egg and water together to make an egg wash. Brush the egg wash over the puff pastry.
- Place in the oven for 25-30 minutes or until golden brown.
Notes
- Vegetarian Option: Omit the sausage and add another ½ pound of butternut squash to make this recipe vegetarian.
- Sausage: I use mild Italian loose sausage in this recipe, but others will work just fine. If using link sausages in casing, remove the sausage from the casing before cooking it in the skillet with the fresh sage.
Nutrition Facts
Serving 4servingCalories 331kcal (17%)Carbohydrates 21g (7%)Protein 10g (20%)Fat 24g (37%)Saturated Fat 7g (35%)Cholesterol 49mg (16%)Sodium 425mg (18%)Potassium 312mg (9%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 6164mg (123%)Vitamin C 12mg (15%)Calcium 69mg (7%)Iron 2mg (11%)
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