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Name: Roasted Butternut Squash Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Butternut squash peeled, seeded and diced fine; 3 Yellow onion sliced thin; 8 oz wild mushrooms chopped; 1 tsp Nutmeg; 1/2 tsp all spice; 1/4 tsp ground ginger; 1/2 tsp Cinnamon; 1/4 tsp cardamom; 1 package phyllo defrosted; 1/4 cup Unsalted butter; 1 egg beaten

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INGREDIENTS

1 Butternut squash ; peeled, seeded and diced fine
3 Yellow onion ; sliced thin
8 oz wild mushrooms ; chopped
1 tsp Nutmeg
1/2 tsp all spice
1/4 tsp ground ginger
1/2 tsp Cinnamon
1/4 tsp cardamom
1 package phyllo ; defrosted
1/4 cup Unsalted butter
1 egg ; beaten

Servings

INSTRUCTIONS

Saute the onions until caramelized about 24 minutes. Preheat the oven to 400. Roasted the squash and mushrooms until caramelized. Toss together the vegetables with the spices and wrap in phyllo. Brush with egg wash. Cook until brown.

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Nutrition

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Serving Size: 1 Serving (2231g)
Recipe Makes: 1 Servings

Calories: 1377
Calories from Fat: 486 (35%)

Amt Per Serving		% DV

	Total Fat 54g	72 %
	Saturated Fat 31.7g	158 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 3.4g
Cholesterol 308.2mg		95 %
Sodium 156.5mg		5 %
Potassium 6827.6mg		180 %
Total Carbohydrate 225.2g		66 %
	Dietary Fiber 40.7g	163 %
	Sugars, other 184.5g
Protein 32.6g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1377

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