Squash and sage strudel

Squash and sage strudel

Total: 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 397 kcal
, Fat: 24 g
, Carbohydrate: 28 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
600 g squash (e.g. Hokkaido), cut into approx. 1 cm cubes
200 g savoy cabbage, cut into thin slices
2 tbsp sage, finely chopped
2 tbsp white balsamic vinegar
½ tsp salt
a little pepper

To fill

1 parcel strudel pastry
50 g butter, melted
200 g feta
a little sea salt
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How it's done

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Filling

Heat the oil in a frying pan. Sauté the onion and garlic for approx. 3 mins. Add the squash, cabbage and sage, cook for approx. 5 mins. Add the balsamic, cover and cook for approx. 5 mins., season, allow to cool slightly.

To fill

Unfold the strudel sheets, cut in half lengthwise to form rectangles. Brush half of the pastry pieces with a little butter, place on top of each other. Spread the filling on top, leaving a border of approx. 2 cm all the way around. Crumble the feta on top. Brush the remaining pieces of pastry with a little butter, place on top of the filling, fold in the edges all the way around. Brush the strudels with the remainder of the butter, sprinkle with salt.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve lukewarm.

Good to know
Serve with: Salad

How-tos

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