Cooking with JPost: Sweet butternut squash and halva strudel

Chef Yochanan shows you how easy it is to make traditional Persian squash.

December 23, 2014 16:39
3 minute read.

Cooking with JPost: Sweet butternut squash and halva strudel

Cooking with JPost: Sweet butternut squash and halva strudel


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

This week we go to Persia for a filo-pastry butternut squash and halva strudel.

Be the first to know - Join our Facebook page.

What you will need - for 6 portions

4 half filo leaves
500g acorn squash that was peeled and boiled till soft and pureed
50g vanilla halva
1 tsp ground cinamon
50g white soft raisins
Olive oil
1 tbsp fresh honey

Step One
Add halva, raisins, cinamon and honey to pot of pureed squash and mix with spoon

Step Two
Take olive oil and brush lightly on one sheet of filo pastry then lay second filo pastry and lay cross ways. Brush with olive oil and repeat, forming a star shape with all 4 sheets of filo. Add more olive oil.

Step Three
Take 1 Tbsp of squash mix and place into centre of filo star. Fold ends together, creating a parcel whild holding in the center. Repeat with the filo, creating a flower shape. Fold, scrunch and repeat - and you will end up with a rose-shaped filo pastry ready for the oven. Place onto baking tray.

Step Four
Bake at 180 degrees celsius until it is deep and golden. Add some icing sugar when done and serve with cream.

See here all the previous episodes

Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. Don't forget to visit Yochanan's Facebook fan page for more tricks and recipes! 

Related Content

Jerusalem Post News
August 5, 2018
This week in 60 seconds: Ahed Tamimi released from prison