Beet and Winter Squash Strudel

12-16 phyllo pastry sheets 
oil or melted butter for brushing
2 large beets or 4 small
2 cup peeled and diced winter squash
1 cup goat cheese
1/2 cup ground walnuts

Prepare beets and squash:  Dice beets into 1/2 inch cubes.  Place beets and squash in a baking dish, cover, and roast for 30 minutes.  (note, this can be done ahead of time) Mix with goat cheese, beets, walnuts, and winter squash.

Lay six thawed phyllo sheets together by brushing one sheet at a time with butter and stacking on top of each other. Spread the beet mixture lengthwise near one side about 3 inches in width, leaving 1 inch on each end of phyllo. Fold the end into the mixture then begin to roll the phyllo up. Brush the top with the oil and repeat with remaining sheets.

Bake in a 375 degree oven for 30 minutes or until they begin to brown. Slice into 2 inch thick wedges.

For a Vegan version: It is possible to omit the goat cheese. I do recommend using crumbled tofu mixed with nutritional yeast and maple syrup or soy yogurt in place.