Savoury filo strudel with port recipe | delicious. magazine

Ingredients

• 300g butternut squash, cut into 2cm cubes
• 3 tbsp vegetable oil
• 150g shiitake mushrooms, finely chopped
• 1 garlic clove, crushed
• 350g ricotta
• 3 tomatoes, skinned, deseeded and chopped
• Small handful each fresh sage and chives
• 18 filo pastry sheets
• 50g butter, melted
• For the port wine sauce
• 1 tbsp olive oil
• 1 onion, finely chopped
• 75g button mushrooms, finely sliced
• 1 tbsp tomato purée
• 200ml port
• 200ml vegetable stock