A wonderfully flaky, rich vegetarian filo pastry strudel, with a wicked port sauce, that's (amazingly) low in calories and salt.
Serves 6
Takes 45 minutes to make, about 1 hour in the oven, plus cooling and chilling
Per serving:
398kcals
21.7g fat (9.5g saturated)
10.4g protein
31.6g carbs
10.1g sugar
0.4g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Put the butternut squash in a roasting tin and toss with 2 tablespoons of the oil and a grinding of pepper. Roast for 25-30 minutes, until golden and very tender.
2. Heat the remaining oil in a frying pan, add the shiitake mushrooms and crushed garlic and cook for 5 minutes, until tender and golden. Cool.
3. Put the ricotta into a large mixing bowl. Fold in the roasted squash, mushrooms, tomatoes, sage and chives, then chill for at least 2 hours.
4. Lay out 1 sheet of filo pastry and brush with some of the melted butter (keep the remaining filo pastry covered with a clean tea towel to prevent it drying out). Top with 2 more filo pastry sheets, but only brush the edges of the third pastry sheet with butter. Spoon 3 tablespoons of the vegetable and ricotta filling along the short edge of the pastry, 1cm in from the edges. Fold the bottom edge over the filling, then tuck in the sides and roll up into a tight, closed cylinder. Repeat to make 6 strudels.
5. Pop on a baking tray, brush with more melted butter, then bake for 25-30 minutes, until crisp and golden.
6. Meanwhile, make the sauce. Heat the oil in a frying pan, add the onion and cook for 4–5 minutes, until tender. Add the mushrooms and crushed garlic and cook for a further 5 minutes, until tender. Stir in the tomato purée and cook for 3 minutes. Pour in the port and simmer over a high heat until reduced by about half. Add the vegetable stock, bring to the boil and cook for 20 minutes.
7. To serve, pour a little sauce on each plate and sit the pastry parcel on top, or slice the strudels in half on the diagonal to show off the delicious filling.
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