Butternut squash, beetroot & goats' cheese strudel
700 g, peeled, deseeded and cut into 2cm chunks
500 g, trimmed, peeled and cut into 1cm chunks
2 medium, sliced
Calorie controlled cooking spray
4 sheet(s), large
Low Fat Spread
2 tablespoons, melted
125 g, crumbled
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the squash and beetroot on a large tray and the onion on a second tray. Mist with cooking spray and season. Roast for 25 minutes then remove the onion from the oven. Turn the beetroot and squash, then roast for another 20-25 minutes, until tender.
- Line a large baking sheet with baking paper. Lay 2 sheets of filo on a work surface with the short ends just overlapping to give you one extra-long section of pastry. Top with the remaining filo to create a double layer, then brush with half the melted spread.
- Working quickly, put the squash down the middle of the pastry, then top with the beetroot, onion, goats’ cheese and rosemary. Bring one side of the pastry up and around the filling, tucking underneath to enclose. Bring the other side of the pastry up and over, tucking underneath to enclose. Bring the ends together to create a ring, tucking one end inside the other to seal. Carefully transfer to the prepared tray and brush with the remaining melted spread.
- Bake for 20 minutes, until the pastry is crisp and golden.