Heat the olive
oil and butter in a frying pan and add the butternut. Sauté until
lightly browned, add a large spoonful of water and simmer until it’s
just cooked but still firm and cube-shaped.
Season with salt, pepper and
a sprinkling of sugar then transfer to a mixing bowl. Allow to cool
then add mozzarella and blue cheeses, parsley and crumbs and mix
Place the puff
pastry on a floured board and spoon the butternut mixture along the
length of the pastry. Roll up like a sausage roll with the filling in
the middle and press the two ends closed.
Place the strudel on a greased
baking sheet with the seam at the bottom. Brush all over with the egg
mixture then using a sharp knife, make 8 small slits on top of the
strudel. Sprinkle with pumpkin pips (if using).
Bake in the oven
pre-heated to 190ºC for 20 – 30 minutes or until the pastry is golden
Slice through where the slits were made and serve warm,
garnished with rocket.
Reprinted with permission of I Love Cooking. To visit I Love Cooking's
blog, click here.