Impress your guests with this Butternut Squash Sausage Strudel. Roasted butternut squash, savory sausage, and herbed ricotta are wrapped in a braided puff pastry for a beautiful, flaky presentation.
Don’t worry — this elegant strudel is easier to make than it looks. Follow the step-by-step braid instructions below and you’ll have a stunning savory centerpiece in no time.
Squash season is a highlight of the year — from butternut to spaghetti and acorn, I enjoy them all. Butternut squash is especially versatile: roast it, puree it, or use it as a hearty filling, as we do here. The combination of naturally sweet roasted squash, salty sausage, and creamy herbed ricotta tucked inside buttery puff pastry is a fall-worthy pairing that works for gatherings, brunches, or weeknight dinners.
This recipe uses common pantry herbs and a sheet of thawed puff pastry, making it accessible and delicious. If you prefer a vegetarian version, you can easily omit the sausage and add extra squash or a plant-based sausage alternative.
How to make a Puff Pastry Braid
- Remove the puff pastry sheet from the freezer about 45 minutes before you begin so it can thaw to a pliable but still-cool consistency.
- Place the pastry on parchment paper and use a rolling pin to gently roll it slightly thinner for an even crust.
- With the short side of the rectangle facing you, trim a small triangle from each bottom corner, then cut half-inch diagonal strips up both sides to create the braid sections.
- Layer your filling down the center of the sheet, leaving an uncut rectangular section at one end to fold over the filling start.
- Fold the uncut rectangular end over the filling, then alternate crossing strips from each side over the center, slightly overlapping, until the braid is complete. Press ends to seal.
How to make a Butternut Squash Sausage Strudel
- Preheat your oven to 425°F (220°C).
- Toss cubed butternut squash with olive oil, kosher salt, and black pepper. Spread on a foil-lined baking sheet and roast 20–25 minutes, until tender and lightly caramelized.
- While the squash roasts, brown loose sausage in a skillet over medium heat. Add chopped fresh sage (or dried sage) and cook until the sausage is fully cooked, about 7–9 minutes. Drain excess fat and set aside.
- In a small bowl, mix ricotta with fresh basil (or dried), dried parsley, and dried oregano to make the herbed ricotta.
- When the squash is done, combine it with the cooked sausage. Place this filling down the center of the puff pastry sheet and dollop the herbed ricotta over the top.
- Either braid the pastry strips over the filling following the method above or simply fold both long sides over the filling for an easier turnover-style strudel.
- Transfer the assembled strudel (on the parchment) to a baking sheet. Whisk an egg with a teaspoon of water and brush the pastry to create a golden, glossy finish.
- Bake 25–30 minutes or until the pastry is puffed and deep golden brown. Let rest a few minutes before slicing so the filling firms slightly.
When to serve a savory strudel
This strudel is flexible — serve it as an appetizer, brunch item, main course, or hearty side.
- Appetizer: Slice into small pieces and serve warm at holiday parties or cocktail gatherings.
- Brunch: Pair a slice with a light salad such as arugula tossed with balsamic and candied pecans for a balanced meal.
- Dinner: Serve larger portions with roasted vegetables or a simple green salad for a satisfying main course.
- Side Dish: Bring it to Thanksgiving or Friendsgiving as a flavorful alternative side alongside mashed potatoes or roasted meats.
Common substitutions for this recipe
- Vegetarian: Omit the sausage and add an extra ½ pound of roasted butternut squash or your favorite mushrooms for meaty texture.
- Swap the squash: Sweet potatoes make an excellent substitute if you don’t have butternut on hand.
- Cheese alternatives: If ricotta isn’t preferred, creamy goat cheese or a mild cream cheese work well for richness and tang.
More butternut squash recipes
If you love butternut squash, try related recipes like Butternut Squash Mac & Cheese, Butternut Squash Tacos, Roasted Butternut Squash Spinach Kale Salad, Sheet Pan Gnocchi with Butternut Squash & Crispy Kale, Butternut Squash Pasta Sauce, and Butternut Squash Risotto.
Butternut Squash Sausage Strudel
Ingredients
- 1 pound butternut squash, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ pound loose sausage
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- ½ cup ricotta cheese
- 1 tablespoon fresh basil (or ½ tablespoon dried)
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 sheet puff pastry dough, thawed
- 1 egg, whisked
- 1 teaspoon water
Instructions
- Remove the puff pastry from the freezer 45 minutes before starting so it can thaw.
- Preheat the oven to 425°F (220°C).
- Toss the butternut squash with olive oil, salt, and pepper. Roast on a foil-lined baking sheet for 20–25 minutes, until fork-tender and lightly browned.
- While the squash roasts, cook the sausage in a skillet over medium heat. Add the sage, crumble the sausage, and cook 7–9 minutes until no longer pink. Drain excess grease and set aside.
- Combine ricotta, basil, parsley, and oregano in a small bowl.
- Toss the roasted squash with the cooked sausage and place the mixture down the center of the rolled puff pastry sheet.
- Dollop the herbed ricotta over the filling.
- Use the braid method described above, or fold the long edges over the filling for a simpler finish. Seal the ends.
- Transfer the strudel (on the parchment) to a baking sheet. Brush with the egg wash made from the whisked egg and water.
- Bake 25–30 minutes or until the pastry is golden brown. Let rest briefly before slicing and serving.
Notes
- Vegetarian option: Omit the sausage and add another ½ pound of roasted butternut squash.
- Sausage choice: Mild Italian loose sausage works well. If using links, remove the casing before cooking.
- Make ahead: You can prepare the filling a day ahead and assemble the strudel just before baking. Keep chilled until ready to bake.
- Storage and reheating: Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the pastry crisp.
Nutrition Facts
Serving: 4 servings (per listed value)
Calories: 331 kcal (17% DV)
Carbohydrates: 21 g (7% DV)
Protein: 10 g (20% DV)
Fat: 24 g (37% DV) — Saturated Fat: 7 g (35% DV)
Cholesterol: 49 mg (16% DV) — Sodium: 425 mg (18% DV)
Potassium: 312 mg (9% DV) — Fiber: 2 g (8% DV) — Sugar: 2 g (2% DV)
Vitamin A: 6164 IU (123% DV) — Vitamin C: 12 mg (15% DV)
Calcium: 69 mg (7% DV) — Iron: 2 mg (11% DV)