Christmas day squash strudel
Christmas day for vegetarians doesn’t just mean dried out old nut roast and a few sprouts on the side. Who wants to slave over a stove on Christmas day when you can be spending it with the family? This dish is minimal fuss and quick to make, you could even roast the squash the night before!
- 1/2 a medium butternut squash
- 1tsp of dried Italian herbs (optional)
- 3 cloves of garlic, skin on
- 500g ready rolled puff pastry
- 1tbsp of cranberry sauce
- 90g smoked cheddar, grated (or normal cheddar)
- 9 cooked chestnuts (we used the pre-cooked ones you find in the supermarket)
- 1 egg for brushing
- Preheat the oven to 220c. Chop the butternut squash into bite size pieces (about 1cm cubes) and place them in a baking tray. Add the garlic cloves, sprinkle over the herbs, season and drizzle with 1-2tbsp of oil (we used grapeseed).
- Put the squash in the oven and cook until golden and just tender (about 20-25 minutes). Remove the garlic cloves after 15 minutes of cooking to prevent burning. Once the squash is cooked, remove from the oven and allow to cool slightly. Reduce the temperature of the oven to 170c.
- Meanwhile chop the chestnuts into quarters, mash up the peeled garlic cloves and line a large baking tray with baking parchment. Unroll the pastry onto the tray, spread the cranberry sauce over 1/3 of the pastry lengthways ensuring you have about 1-2cm clear from the edge of the pastry.
- Top the cranberry sauce with the pieces of squash, chestnuts, garlic and top with the grated cheese.
- Carefully cover the mixture with the largest part of the pastry, brush the edges with the egg mixture and then roll the strudel over again sealing all the edges until you are left with one long log-shaped strudel.
- Put in the oven and cook until golden (about 18-22 minutes). Once cooked allow to sit for a couple of minutes before slicing.
- Serve with your favourite Christmas trimmings!