Butternut Squash Phyllo Strudel

PREP: 1 hour BAKE: 15 minutes OVEN: 400°F MAKES 4 servings

2 pounds butternut squash, peeled, seeded, and cut into 3⁄4 -inch pieces

2 medium cooking apples, peeled, cored, and cut into 3⁄4 -inch pieces

1 cup coarsely chopped red onion

1 tablespoon vegetable oil

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

1⁄2 cup crumbled blue cheese or shredded white cheddar cheese (2 ounces)

2 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed

12 sheets frozen phyllo dough (14×9-inch rectangles), thawed

Nonstick cooking spray

1⁄2 cup finely chopped walnuts, toasted

1 Preheat oven to 400°F. For squash filling, in a 15x10x1-inch baking pan combine squash, apples, and onion. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Bake about 35 minutes or until vegetables are tender and light brown. Stir in cheese and sage; set aside.

2 Line a baking sheet with parchment paper or foil; grease foil (if using). Set baking sheet aside. Unfold phyllo dough.

3 For each phyllo roll, place 1 sheet of phyllo dough on a work surface. (While you work, keep the remaining phyllo covered with plastic wrap to keep it from drying out.) Coat phyllo sheet with cooking spray. Using half of the walnuts, sprinkle some of the walnuts over phyllo sheet. Repeat with 5 more phyllo sheets, cooking spray, and walnuts. Spread half of the squash filling along 1 short side of phyllo stack to within 1⁄2 inch of the edges. Starting from the filled edge, roll up phyllo.

4 Lightly coat each phyllo roll with cooking spray. Using a serrated knife, gently cut each roll into 4 portions. Place portions, standing upright, on the prepared baking sheet. Bake about 15 minutes or until golden brown.

PER SERVING: 488 cal., 21 g total fat (5 g sat. fat), 11 mg chol., 774 mg sodium, 69 g carb., 8 g fiber, 12 g pro.