Butternut squash strudel
5 from 3 votes

Butternut squash strudel

Course Main dish
Cuisine Italian
Keyword cheese, butternut squash, potato, strudel, savoury strudel
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 1 hour
Total Time 1 hour 10 minutes


For the pie dough

  • 200 g (1 2/3 cup – ½ lb) of plain flour
  • 50 g (1/2 cup - 1 ¾ oz) of whole wheat flour
  • ½ teaspoon of salt
  • 160 g (1 1/3 stick – 5 2/3 oz) of Arborea butter, cold
  • 100 ml (1/2 cup) of ice cold water

For the filling

  • 3 medium red potatoes
  • 500 g (1 lb) of butternut squash
  • 4 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • A few sage leaves
  • Salt
  • Pepper
  • 150 g (5 oz) of fresh pecorino cheese
  • 2 tablespoons of pitted black olives

For the strudel

  • 2 teaspoons of sesame seeds
  • 1 teaspoon of poppy seeds
  • 1 egg, beaten


  • Add the flour with the salt to a large bowl, then add the butter. Coat the stick of butter with flour in the bowl, then using a bench scraper cut the butter lengthwise in half, then lengthwise in quarters, coating each newly cut side in flour. Dice the butter and cover each piece in flour, then with a pastry cutter press the mixture as you would mash potatoes.
  • Add the ice cold water little by little and mix quickly with your hands just enough to create a ball of dough. Work the dough as little as possible.
  • Wrap the ball in plastic wrap and refrigerate for at least one hour.
  • While the pastry dough is resting in the fridge, prepare the filling.
  • Rinse the red potatoes and cut them into cubes. Do the same with the butternut squash.
  • Pour the extra virgin olive oil into a large pan, then add the crushed garlic clove and the sage, cut into thin strips.
  • Heat the olive oil for a minute, then add the squash and the potatoes. Season with salt and pepper and cook over medium heat, turning them often, until they are soft and golden.
  • Remove from the heat, transfer to a bowl and allow to cool completely.
  • When the potatoes and the squash are cold, add the diced pecorino and the pitted black olives, cut into rounds. Stir and set aside.
  • Heat the oven to 220°C (425°F).
  • Take out the pastry dough from the refrigerator and, with the help of a rolling pin, roll it out on a floured surface in a 30x40 cm sheet (12x15 inches).
  • Transfer the dough onto a sheet of parchment paper, this will help you to roll the strudel and transfer it to the baking sheet.
  • Spoon the potato and squash filling into the centre of the rolled-out dough, leaving about 2 cm on each side, then wrap the dough onto itself, starting from the long side.
  • Keep the open side on the bottom and seal the ends.
  • With the help of the parchment paper, transfer the strudel onto a baking sheet.
  • Brush the surface with a beaten egg and sprinkle with the seeds.
  • Bake the strudel for about 10 minutes, then lower the temperature to 375°C and bake for further 25 minutes. The strudel will be ready when golden and crisp.
  • Let the strudel cool down for about 5-10 minutes before serving, it will be much easier to slice it. It can be prepared in advance, even the day before, and warmed briefly in the oven before serving it.
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