Autumn Strudel with Squash and Cranberries - Lidia

Ingredients

• 2 tablespoons fine dry bread crumbs
• 2 tablespoons butter
• For the Squash:
• About 2 pounds winter squash, peeled, seeded, cut into 1-1/2 inch chunks (6 cups)
• 1 cup zucchero di canna or white sugar
• A pinch of salt
• 1/4 cup freshly squeezed lemon juice
• 1 cup water
• For the Cranberries and Filling:
• 12 ounces (1 bag) whole cranberries, fresh or frozen
• 1/2 cup freshly squeezed orange juice
• 1/4 cup apricot jam, stirred to loosen, plus more if wanted
• 2 tablespoons soft butter
• For Rolling and Baking:
• 8 ounces (1/2-batch) Homemade Strudel Dough (see here)
• Flour, for rolling
• 6 tablespoons or more very soft butter, for the dough and the baking pan
• 1/8 teaspoon cinnamon
• 1 tablespoon or more zucchero di canna or white sugar