Luke Dale Roberts' Butternut Strudel

Image courtesy of Russel Smith
Our honeymoon was filled with many delightful things - delicious food, walks among squirrels and falling leaves - and afternoons next to the fireplace, with red wine and books. This recipe was originally from the May copy of Women's Health, that I picked up for a little inspirational reading, and was thrilled to find this recipe my the legendary Luke Dale-Roberts. It's deceptively simple, a great vegetarian meal and very high on my list of to-make recipes as a new wife.

I'm also planning on doubling the quantities of White Onion Marmalade - sounds like the perfect relish to have on stand by in the fridge!

200g butternut, peeled
10ml olive oil
6g thyme, chopped
2 sheets phyllo pastry
30ml olive oil, for brushing
6 basil leaves
4 tsp low-fat cream cheese

For the white onion marmalade:
2 white onions
16g olive oil
2 bay leaves
6g thyme, chopped
36g castor sugar
100ml white wine
20ml white wine vinegar 

      For the marmalade, thinly slice the onion and place it in a small pot over medium low heat with the olive oil, bay leaves, thyme and castor sugar. Cover with parchment paper and allow to sweat until soft.

Add the white wine and vinegar and cook, covered with a lid, for 15 minutes. Drain the syrup and place in the fridge to cool.

Preheat the oven to 200°C. Cut the butternut into even-sized blocks. Place on a roasting tray, drizzle with olive oil, add chopped thyme and season with a pinch of salt. Roast for 30 minutes or until cooked through, then allow to cool.

To assemble the strudel, brush phyllo sheets with olive oil and lay one on top of the other. Face the double sheet away from you lengthways.

Spread marmalade across the bottom third of the phyllo, followed by the butternut, basil leaves and cream cheese.

Fold the bottom edge of the pastry over the filling and fold in the sides, then roll it up like a parcel, keeping the final crease join on the bottom in contact with the tray. Place on a greased baking sheet in the fridge for 10 minutes.

Preheat the oven to 200°C. Brush the strudel with olive oil and bake for 20 minutes or until golden. Slice or cut in half and serve with salad. 


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