Pepper, Squash And Pine Nut Strudel - cooking recipe

Ingredients

1 3/4 lbs butternut squash, peeled, seeded and cut into chunks
1 tbsp olive oil
1 None each red, yellow and green pepper, seeded and quartered
8 oz gorgonzola cheese, cut into chunky slices
1/3 cup pine nuts
8 oz phyllo dough
5 tbsp butter, melted

Preparation

Preheat the oven to 400\u00b0F. Toss squash with oil in a baking pan. Bake for 25-30 mins until lightly charred.
Preheat the broiler on high. Place pepper quarters on a rack over a baking pan. Broil for 15 mins, turning occasionally, until well charred. Place the peppers in a bowl. Cover bowl with plastic wrap. Set aside to cool for 20 mins to allow the steam to penetrate the pepper skins and aid in removal. Peel skins from the peppers and discard. Toss the peppers with the squash, gorgonzola cheese and pine nuts. Season with freshly ground black pepper.
Layer phyllo dough on a baking sheet, brushing each sheet with butter and overlapping to form into a large square. Place filling down center of pastry, leaving a 2 inch border at each end. Roll up, folding in sides. Place seam-side down on the baking sheet. Brush with butter.
Bake for 25-30 mins until golden.