Savory pumpkin and potato strudel with puff pastry, an easy and tasty pumpkin recipe, perfect for autumn, inspired by the classic apple strudel with puff pastry. If you need quick and easy ideas to bring something tasty to the table at the last minute, the savory strudel with puff pastry filled with pumpkin and potatoes is just right. You can cook the pumpkin and potatoes in the microwave, leaving almost nothing to clean, or cook them in a pan; in any case the result will be delicious and you can finish it with the cheese you prefer. I used only Parmigiano, but nothing stops you from adding other cheeses, or cooked or cured ham…
Let’s head to the kitchen and prepare together a simple and delicious dish. Before we start, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients for making the savory pumpkin strudel

To prepare this pumpkin recipe I usually use butternut squash or Delica pumpkin, which remain meaty and substantial after cooking; alternatively, use the chestnut (castagna) variety.

1 sheet puff pastry
14 oz pumpkin (butternut or Delica)
14 oz potatoes
1 onion (medium)
to taste salt
4 slices smoked provola
to taste black pepper
to taste extra virgin olive oil
3.5 oz Parmigiano Reggiano PDO (or Grana)

Tools

Oven
Microwave oven
Bowl

Preparation of the savory strudel

Rinse and peel the potatoes and pumpkin, cut everything into small cubes and gather them in a glass or ceramic bowl. Add the chopped onion, salt, pepper and a generous amount of oil.
Mix, cover with a plate and cook in the microwave for 20 minutes at 750W.
Alternatively, if you don’t have a microwave, sauté the onion in a generous drizzle of oil, add the potatoes and pumpkin, season with salt and pepper and let them brown.
Finish cooking, adding a little water only if necessary.
Once the microwave or pan cooking is finished, turn off, stir and let the mixture cool.
Roll out the puff pastry on the work surface and spread the cooked ingredients evenly over it. Finish with a generous sprinkling of grated cheese and arrange the provola slices on top. Fold the long edges of the pastry inward by about 5/8 inch, then roll it up from the short side, helping yourself with the baking paper of the pastry.
Make light slits on the pastry for decoration, but don’t cut it through. Brush with beaten egg and sprinkle with seeds.
Bake in a conventional oven at 356°F for 25 minutes. If during baking the pastry becomes too dark, lower the temperature a little and cover with aluminum foil; keep it covered until fully cooked.
Remove from the oven and let it cool slightly before serving…
Store any leftovers in the refrigerator and consume within 24 hours after reheating.