Ingredients:
1 Butternut squash
Phyllo dough (12 sheets)
1 cup bread crumbs (250 mL)
¾ cup pure liquid honey (180 mL)
3 tsp. cinnamon (or 3 tsp. substitute) (15 mL)
¾ cup oil (180 mL)
Preparation:
Thaw the Phyllo dough in refrigerator overnight and let it come to room temperature before using.
Then lay it on a tray onto your work table and cover with a tea towel to keep it moist.
Cut the squash across in half, scrape out the seeds, and slice and peel it. Shred the peeled squash in a food processor with a fine blade. You need about 10 cups (2 ½ liters). Then pour it into a bowl.
Instructions:
Place a sheet of Phyllo dough onto your work surface near you with the length towards the right and left. Drizzle 1 Tbsp. (15 mL) oil over it; then lay another open sheet nicely on top of that. Spread about 1 ¼ cup (310 mL) of the shredded squash near the edge, evenly over the length of the dough.
Now drizzle 3 Tbsp. of honey (45 mL), then sprinkle ½ tsp. (2 mL) cinnamon substitute or cinnamon (your choice), and about 2 Tbsp. (30 mL) plain breadcrumbs over the squash. Fold one inch of the dough over the left and right side of the filling, all the way down the sides. Now roll the strudel to the end of the dough, with the edges closing each side of the strudel. Transfer to a parchment-lined baking sheet, with the edges of the dough always under the strudel.
Repeat this five more times. Brush the six strudel rolls with a pastry brush and a little oil before baking on the middle rack in a 350F (180C) preheated oven for 35–40 minutes, until golden brown. My baking sheet is 11” x 16” (28 cm x 40cm). It holds 6 strudels.
Cinnamon Substitute:
You can make this seasoning by mixing 1 part finely ground cardamom and 2 parts finely ground coriander. You can store this with your other seasonings for later use.
Butternut squash is a nutritional powerhouse of essential vitamins, such as A, B, and C. It also contains magnesium, potassium, manganese, and is a good source of calcium and iron.
Coriander is high in Vitamin B2 and B3, as well as fiber, copper and other nutrients.
Cardamom is rich in phosphorous, manganese, and zinc.
Cinnamon, which is harvested from tree bark, flowers, and tree roots, to name a few, can have some health benefits, but more research is needed to be able to know all the benefits and negative information in this seasoning. One of the findings we have in studies is that it can irritate the digestive tract, the lining of the stomach and can cause stomach ulcers, if used too much.