Lentil and Roasted Root Vegetable Strudel

Name: Lentil and Roasted Root Vegetable Strudel
Ingredients: 1 pound butternut squash (peeled, seeded and cut into ½-inch cubes (about 2 cups)); 1/2 pound carrots (peeled and cut into 1/2-inch pieces); 1/2 pound parsnips (peeled and cut into 1/2-inch cubes); 1/2 pound turnips (peeled and cut into 1/2-inch cubes); 3 tablespoons olive oil; 2 teaspoons smoked paprika; 1 teaspoon salt; 1 cup dried brown lentils; 4 cups water; Pinch salt; 3/4 cup pecans; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and black pepper (to taste); 6 sheets phyllo dough; 1/4 cup olive oil; 4 oz goat cheese (crumbled)