Butternut, Cranberry, And Pecan Sweet Strudel

• 2 1/4 pounds butternut squash
• 2 tablespoons olive oil
• 1 egg
• 1 teaspoon ground cinnamon
• 1 cup brown sugar
• 15/16 cup breadcrumbs
• 15/16 cup ground almonds
• 2 1/2 cups dried cranberries
• 5 1/2 tablespoons pecans
• 8 sheets filo pastry
• 2 13/16 tablespoons butter
• honey

1. Preheat oven to 200 degrees Celsius.
2. Bake the unpeeled butternut cut in thick slices, and drizzled with olive oil.
3. When the butternut is tender, after about 45 minutes, spoon out the inside, place in the food processor, and mix to a puree.
4. Add the egg, cinnamon, brown sugar, breadcrumbs, and almonds. Mix to a homogeneous mixture.
5. Add the cranberries and pecan nuts coarsely chopped (keep 8 for decoration).
6. Lower the oven temperature to 160 C.
7. Melt the butter, using a brush coat each sheet of filo, and arrange them in layers.
8. Place them on a baking sheet lined with parchment paper.
9. Spoon filling along short side of filo rectangle, beginning 2 centimeters in from short side, and leaving a 4 centimeter border on the ends. Fold the ends, then begin to roll the sheets. Rub them with a little bit of melted butter, and bake for 45 minutes.
10. Remove from oven, and glaze with a little bit of melted honey and almond halves.
11. Wait for about 10 minutes before slicing.
12. Serve with a little bit of whipped cream with a hint of cinnamon, or vanilla ice cream.

butternut squash, olive oil, egg, ground cinnamon, brown sugar, breadcrumbs, ground almonds, cranberries, pecans, pastry, butter, honey

Taken from www.yummly.com/recipe/Butternut_-Cranberry_-and-Pecan-Sweet-Strudel-782067 (may not work)