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
.25 ounce packet of active dry yeast
Herbes de Provence
of 1 large butternut squash- peeled and cubed in small pieces
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.