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A tasty fall strudel

Strudel

Our days are shortening and the farm stands are full of pumpkins and squash. Celebrating fall’s bounty and family is all part of the Thanksgiving tradition.

Last Sunday, we celebrated our Thanksgiving at the farm, where I was thankful for a dinner with my grandparents, cousins, aunts and uncles. We are grateful for my aunt and uncle who have carried on the tradition of the family dinner in their home.

Like many families it is a challenge to get everyone together under the same roof. My memories as a child in my grandparent’s home are full of laughter and lots of play with my cousins. Now all grown up, I’m thrilled to have my kids playing with their great cousins with laughter filling the house. The gift of time given as a host is not lost when the guests leave, those memories created last forever.

Enjoy your Thanksgiving and create some memories!

 

Roasted Vegetable, Goat Cheese and Bacon Strudel

 

2 medium carrots, cut into large dice

1 medium sweet potato, diced large

1/2 a butternut squash, diced large

1/2 red onion, sliced into rings

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

2 Tbsp. maple syrup

3 sprigs of thyme, chopped

Sea salt and cracked pepper

4 slices of bacon, diced

4 oz. goat cheese

1 sheet of puff pastry

Egg wash

 

Place carrots, sweet potato, butternut squash and red onion in bowl, drizzle with olive oil, balsamic, maple syrup and thyme. Season with salt and pepper, place on baking sheet with parchment paper.

Roast in oven for 30 minutes or until tender at 350 F. Allow to cool.

Sauté bacon and brown well, drain off extra fat.

Mix bacon with roasted vegetables and crumble in goat cheese.

Lay down sheet of puff pastry. Egg wash the outside of the puff pastry. Place vegetables down the middle of the puff pastry. Wrap the puff pastry so it laps over into a tube. Fold in the ends.

Place the strudel on a parchment-lined cookie sheet. Slit the puff pastry in 1 inch segments up the tube.

Egg wash the pastry.

Place into a preheated oven at 400 F, then turn it down to 350 F in 5 minutes. Bake until the pastry is baked through.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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