Sheet Pan

Butternut, Caramelized Onion, and Mushroom Stromboli

October 26, 2010
1 Ratings
  • Serves 2 strombolis
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

What You'll Need
  • Dough
  • 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
  • Filling
  • 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
  • salt
  • rosemary
  • pepper
  • cayenne
  • nutmeg
  1. Preheat oven to 450 degrees F
  2. 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.
  3. 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.
  4. Combine squash and onion mixture, and season to taste (if needed). Let cool.
  5. 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.
  6. 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.
  7. 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.
  8. Let rest 10 minutes before slicing.
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  • arielleclementine
  • lapadia
  • AntoniaJames
  • dymnyno
  • nannydeb

11 Reviews

LisaO October 25, 2023
I’d love to make this recipe but please give a weight for the amount of butternut squash!!!! Half of a large butternut squash??? I shop at farmers markets, the size of their butternuts are all over the place. Looks interesting but spice recipe fail. Write your recipes intelligently!
arielleclementine October 27, 2010
this looks delicious! love it!
Loves F. October 27, 2010
lapadia October 27, 2010
Love it, thanks for sharing your creative idea!
Loves F. October 27, 2010
Thanks Lapadia, just had the leftovers for lunch today... perfect for a cold stormy day in the Puget Sound... does it smell like winter out there to you, because it does to me!
AntoniaJames October 26, 2010
Mmmmm. So luscious. They sound sooo tasty. I bet these would also be good with a bit of crispy prosciutto and perhaps a lightly smoked cheese instead of the cheddar. Love it!! ;o)
Loves F. October 26, 2010
Oooh, crispy proscuitto or pancetta would be a fantastic addition!! I really think any good melty cheese would work--I used jack, but I can also see adding in a smoked gouda, fontina...maybe even a little gruyere?
dymnyno October 26, 2010
This sounds FABULOUS!! Very creative use of the ubiquitous squash.
Loves F. October 27, 2010
Thanks! The bnut is one of my favorite things to play with... so many possibilities, most of them delicious!
nannydeb October 26, 2010
This sounds wonderful and I can't wait to try it!
Loves F. October 27, 2010
Let me know how you like it!