Savory Butternut Squash Strudel
This Savory Butternut Squash Strudel is a cozy blend of sweet and savory, wrapped in flaky pastry. It's a dish that warms my kitchen and my heart, perfect for gatherings or a simple weeknight dinner.
I remember the first time I made this strudel; the aroma of roasted butternut squash filled my home, instantly making it feel like fall.
There's something magical about wrapping a comforting filling in flaky pastry.
It’s not just a recipe; it’s a hug on a plate, and I love how versatile it is.
Plus, it’s a great way to sneak in some veggies!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using nutritional yeast for that cheesy flavor without vegan cream cheese. If you can’t find vegan puff pastry, you could try making your own with flour and oil, though it requires a bit more effort. And feel free to mix in any other veggies you have on hand—zucchini, mushrooms, or kale would all work beautifully!
Tips & Notes
- •I often double the recipe and freeze some strudels for a quick meal later. Just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.
- •If you want an extra touch, sprinkle some sesame seeds on top before baking for added crunch!
Recipe Variations
- •Sometimes, I like to add a handful of walnuts or pecans to the filling for a nice crunch.
- •You could swap the butternut squash for sweet potatoes or even roasted carrots for a different flavor profile!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen. Just make sure to wrap them well to avoid freezer burn!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble the strudels when you're ready to bake. Just keep everything covered in the fridge.
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This Savory Butternut Squash Strudel is a cozy blend of sweet and savory, wrapped in flaky pastry. It's a dish that warms my kitchen and my heart, perfect for gatherings or a simple weeknight dinner.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 20-25 minutes, until tender.
- 3
While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 4
Stir in the minced garlic and cook for another minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes.
- 5
Once the squash is done roasting, combine it with the spinach mixture in the skillet. Stir in the nutritional yeast, nutmeg, and adjust the seasoning with salt and pepper. Let it cool for a few minutes.
- 6
Roll out your puff pastry on a floured surface. Cut it into rectangles, about 5x10 inches.
- 7
Spoon the squash filling down the center of each pastry rectangle, then fold the sides over and seal the edges. You can use a fork to crimp the edges for extra flair.
- 8
Place the strudels on a baking sheet lined with parchment paper. Brush the tops with plant-based almond milk for a beautiful golden finish.
- 9
Bake in the preheated oven for 20-25 minutes, or until they’re golden and flaky.
- 10
Let them cool slightly before digging in. Enjoy your savory strudel with a side salad or on its own!
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