1. Cut the butternut squash into 1-1½cm cubes, toss the cubes in the rapeseed oil and tip onto prepared tin, add sprigs of fresh thyme and season well with the salt and black pepper. Slide the tray into the middle of the roasting oven and cook for about 25 minutes until just soft – stir the butternut squash cubes halfway through cooking. Strip the thyme leaves from their sprigs (discard the woody parts) and return to the roasted squash. Leave to cool.
2. Wilt the spinach leaves in a colander by pouring a kettle of boiling water over them, refresh by pouring over cold water. Drain well and pat dry with kitchen paper. Cut the roasted red peppers into strips and crumble the feta cheese.
3. Mix the melted butter and rapeseed oil together. Take one sheet of filo pastry and lay it on a board, brush it all over with the butter and rapeseed oil. Lay another sheet of filo on top and brush again. Repeat with the other sheets of filo pastry.
4. Spread the spinach leaves evenly over the filo pastry, then the butternut squash cubes, red pepper strips and finally the crumbled feta cheese. Season well. Before rolling the strudel fold over the two short sides – so the filling does not fall out of each end! Roll up the strudel from the long side and place on a Bake-O-Glide lined Half Size Hard Anodised Baking Tray. Brush the top and sides with the remaining butter and oil. Grind black pepper and salt over the strudel.
5. Cook in the roasting oven (or oven on R8 setting) on the oven grid shelf placed on the floor of the oven for 25-30 minutes or until browned – turn the baking tray after 20 minutes, if needed, for even browning.
6. Pick up the strudel on the Bake-O-Glide and slide the strudel onto the Ruskin for Spode AGA Baking Tray to serve.

Serve with a salad or warm with garlic mushrooms and green vegetables.

• Filo pastry can dry out surprisingly quickly so keep it covered with a damp, clean tea towel
• Any leftover sheets of filo can be used to make samosas, or as a topping for a fish, meat or fruit pie.