by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 .25 ounce packet of active dry yeast Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 cup warm water Ask a question about this ingredient
2.5 cups flour Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 tablespoon Herbes de Provence Ask a question about this ingredient
1/2 of 1 large butternut squash- peeled and cubed in small pieces Ask a question about this ingredient
1 medium yellow or white onion, sliced Ask a question about this ingredient
1.5 cups chopped mushrooms (I used chanterelles) Ask a question about this ingredient
2 cloves chopped garlic Ask a question about this ingredient
1.5 cups grated jack cheese Ask a question about this ingredient
1 cup grated parmesan cheese (plus 2 tablespoons) Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
salt Ask a question about this ingredient
rosemary Ask a question about this ingredient
pepper Ask a question about this ingredient
Preheat oven to 450 degrees F
Ask a question about this stepOn a sheet pan, toss squash with a splash of olive oil to coat, and top with a hearty pinch of rosemary, and a sprinkle of salt, pepper, cayenne, and nutmeg. Roast until tender--around 15 minutes.
Ask a question about this stepIn a skillet heat about 1.5-2 tablespoon olive oil and 1 tablespoon butter, add onions and cook until just starting to caramelize, then add mushrooms, and finish cooking through until desired state of deliciousness. Salt and pepper lightly.
Ask a question about this stepCombine squash and onion mixture, and season to taste (if needed). Let cool.
Ask a question about this stepFor dough: In mixing bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes. Stir in flour, salt, herbs, and oil. Beat until smooth. Roll into a ball and let rest until ready to assemble.
Ask a question about this stepPunch down the dough and divide in half. On a lightly floured surface, roll out half the dough to a large rectangle. Spread half of the squash mixture across the dough leaving a 1-inch border. Sprinkle half the cheese (jack and parm) over the top. Starting with the long end, roll up the dough into a roll, pinching the edges to seal. Place on a lightly greased baking sheet and repeat with the remaining ingredients. Let the dough rise 10-15 minutes.
Ask a question about this stepBake (in 450 degree oven) until golden brown, about 20 minutes. Sprinkle each stromboli with additional Parmesan cheese and return to the oven until the cheese is melted, about 5 minutes.
Ask a question about this stepLet rest 10 minutes before slicing.
Ask a question about this stepThanks!
Thanks Lapadia, just had the leftovers for lunch today... perfect for a cold stormy day in the Puget Sound... does it smell like winter out there to you, because it does to me!
Mmmmm. So luscious. They sound sooo tasty. I bet these would also be good with a bit of crispy prosciutto and perhaps a lightly smoked cheese instead of the cheddar. Love it!! ;o)
Oooh, crispy proscuitto or pancetta would be a fantastic addition!! I really think any good melty cheese would work--I used jack, but I can also see adding in a smoked gouda, fontina...maybe even a little gruyere?
This sounds FABULOUS!! Very creative use of the ubiquitous squash.
Thanks! The bnut is one of my favorite things to play with... so many possibilities, most of them delicious!
Let me know how you like it!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
this looks delicious! love it!