Instructions
1 Preheat the oven to 200°C/fan 180°C/gas 6. Put the squash on a baking tray, spray with a little oil, then roast for 30 min. Meanwhile, heat the vegetable oil in a frying pan, then fry the shiitake mushrooms for 5 min. Set aside to cool.
2 In a large bowl, gently mix the roasted squash with the fried mushrooms, ricotta, garlic, tomatoes and chopped herbs. Season with pepper, then chill for 30 min.
3 Lay out one sheet of filo pastry and spray lightly with oil. Fold it in half, from one short side to the other. Spoon a sixth of the squash filling on to the pastry, 1cm in from one of the short edges. Fold one of the long sides over to almost cover the filling, then keep folding to form a neat parcel. Put on a baking tray and spray with a little more oil. Repeat with the remaining pastry sheets and filling. Bake for 30 min or until crisp and golden.
4 Meanwhile, make the sauce. Heat the oil in a frying pan, then fry the onion for 4–5 min until soft. Add the mushrooms and cook for 5 min. Stir in the tomato purée and garlic and cook for 1 min. Add the port, stock and sage. Bring to the boil, then simmer for 20 min or until reduced by half. Remove the sage sprig, then serve with the strudels.
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