Skip to Content

During this time, our thoughts are with all those affected by the Coronavirus disease (COVID-19) around the world.

Like any family, we are in this together and we are here for you.

For us, that means continuing to safely produce the essential products that our communities rely on with the utmost of care. On the ground, we have implemented the strict precautionary measures from local and global experts to help keep our people safe. We want to express our gratitude to every Saputo employee for their ongoing passion and dedication during these unprecedented times.Read more

  • Prep Time
  • Cook Time
  • Servings

Golden Harvest Strudel with Creamy Gorgonzola & Mirco Green Herb Salad

Main Ingredient: Vegetables

Yield: 6 servings



  • 3 cups finely diced butternut squash
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 cups thinly sliced onion
  • 2 teaspoons sweet and spicy pepper sauce, such as Tabasco
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 12 thawed phyllo sheets
  • 1/2 c. melted butter
  • 1/2 c. Italian-style grating cheese or Parmesan, finely grated
  • 4 ounces crisp cooked Applewood smoked bacon, finely crumbled
  • 1-1/2 cups Salemville® gorgonzola cheese, crumbled


  • 1 c. micro greens or chiffonade of watercress
  • 2 tablespoons fresh Italian parsley leaves, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh chervil leaves
  • 1 tbsp. olive oil
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. finely ground sea salt


  1. Preheat oven to 400° F.
  2. Place butternut squash in a shallow baking dish. Drizzle with half of the extra virgin olive oil; season with salt and pper. Roast 10 to 15 minutes or until tender. While butternut squash if roasting, carmelize onion in remaining extra virgin olive oil in a large skillet over medium-low heat. This should take about 15 minutes. During the last 5 minutes, stir in the sweet and spicy sauce, honey and balsamic.
  3. Lay out one shet of phyllo; brush lightly with butter and sprinkly lightly with Italian-style grating cheese. Repeat with remaining phyllo sheets. Spread caramelized onions and roasted butternut squash over one half of the phyllo to 1-1/2" of the sides. Sprinkle with bacon and gorgonzola. Roll jellyroll style from the filling side, tucking in the sides. Place seam side down on a baking sheet. Cut three diagonal slits on top of phyllo. Bake 15 to 20 minutes, until golden brown. Cool on wire rack 5 to 7 minutes before slicing.
  4. To prep micro green herb salad simply toss greens and herbs in a small bowl. Drizzle with olive oil and lemon juice; seaon with salt. Toss to blend. Slice strudel; place on plate. Mound salad over strudel slices.

Suggested Cheeses

Salemville® Gorgonzola

Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.

More Recipes You Might Like. . .

  • Prep Time
  • Cook Time

Blue Cheese Stuffed Fig Burgers

  • Prep Time
  • Cook Time

Gorgonzola Coconut Rice Salad

  • Prep Time
  • Cook Time

Sweet Guava & Gorgonzola Thumbprint Cookies