Red kuri squash strudel with potimarron sauce and braised leeks

Cook the squash guts in milk on low heat with some spices and the zest of one orange.

Roast the squash flesh in the oven for about 40 minutes, then cut into chunks.

Blend the guts cooked in milk and pass through a chinois to make potimarron milk.

For the sauce, blend a couple of chunks of roasted flesh into the potimarron milk; season with salt and pepper to taste.

For the filling, pulse the roasted flesh with fresh goat cheese, cream cheese or mascarpone; season with salt, pepper and a dash of maple syrup.

Roast the filling in the oven for 35 minutes. Cook the chestnuts until fork tender and spread them over the roasted filling, which firms up and intensifies in flavour.

Grease three phyllo sheets generously with clarified butter or melted duck fat, pipe a thick rope of filling and roll into a tight, squared log. Repeat twice and cut each log into four portions.

For the braised leeks, cut off the dark green leaves, halve the leek lengthwise from the root and slice crosswise into thin half moons. Wash, drain well.

Cook the leeks in duck fat or butter covered for 10 minutes, then 10 more minutes uncovered; season with salt, pepper and parmigiano reggiano.

Sear the strudel portions three minutes on each side until golden brown, finish in the oven, and plate.