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Author Notes: I made this for a pre-Thanksgiving feast/party last year, and it instantly disappeared. Sweet caramelized onions, earthy sautéed mushrooms, and nutty butternut squash are rolled up, amongst layers of cheese and dough, to form a really memorable appetizer. Cut bigger portions for an entree, or cut into thin slices for an appetizer platter. - Loves Food Loves to Eat
Serves 2 strombolis
- 1 .25 ounce packet of active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2.5 cups flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon Herbes de Provence
- 1/2 of 1 large butternut squash- peeled and cubed in small pieces
- 1 medium yellow or white onion, sliced
- 1.5 cups chopped mushrooms (I used chanterelles)
- 2 cloves chopped garlic
- 1.5 cups grated jack cheese
- 1 cup grated parmesan cheese (plus 2 tablespoons)
- olive oil
- 1 tablespoon butter
- Preheat oven to 450 degrees F
- On 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.
- In 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.
- Combine squash and onion mixture, and season to taste (if needed). Let cool.
- For 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.
- Punch 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.
- Bake (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.
- Let rest 10 minutes before slicing.
- This recipe was entered in the contest for Your Best Butternut Squash
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