Step 1. Prepare the squash.
Peel and grate the light-skinned squash. Place it in a bowl, sprinkle with a little salt, and let it sit for 10–15 minutes to release excess water. Squeeze out the liquid well so the filling won’t be watery.
Step 2. Stretch the phyllo dough.
On a clean table or countertop, stretch one rested ball of homemade phyllo dough until it is paper-thin and almost transparent. Brush lightly with warmed oil to keep it pliable and prevent tearing.
Step 3. Add the filling.
Spread the grated squash evenly over the phyllo dough, leaving a 1–2 inch border along the edges. Sprinkle sugar generously over the squash and drizzle with a little vegetable oil to help the filling caramelize as it bakes.
Step 4. Roll the strudel.
Starting at one edge, gently lift and roll the dough over the filling. Continue rolling tightly but carefully, tucking in the sides as you go so the filling stays sealed inside.
Step 5. Transfer to a baking sheet.
Grease a cookie sheet lightly with oil. Place the strudel seam-side down and brush the top with more oil for a golden finish.
Step 6. Bake.
Bake at 350°F (175°C) for about 45 minutes, or until the strudel is golden brown and crisp on the outside. Let cool slightly before slicing and serving.
This squash strudel is just as delicious served hot from the oven as it is enjoyed cold the next day. Its light sweetness and flaky phyllo layers make it versatile enough to serve as a snack, side, or even a simple dessert.
If you’d like to learn how to make the homemade phyllo dough used in this recipe, check out our step-by-step guide. It walks you through mixing, kneading, and stretching the dough until it’s paper-thin — the key to achieving authentic, flaky layers. Learn more Homemade Phyllo Dough Recipe.
