Pumpkin pecan strudel
Ingredients
- 1kg/2lb 4 oz pumpkin or butternut squash (peeled weight- 1 medium pumpkin or 1 large butternut squash), deseeded and cut into large chunks
- 2 tsp vegetable oil
- 140g soft light brown sugar plus extra for sprinkling
- 100g ground almond
- 100g fresh white breadcrumb
- 1 large egg beaten, ½ tbsp reserved for glazing
- 1 tbsp ground cinnamon
- good grating nutmeg
- 6 sheets filo pastry
- 85g butter melted
- 100g pecan chopped, 1 tbsp reserved for the top
- maple syrup to serve
- cream or custard to serve (optional)
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