Prep squash filling

1. Heat butter in a pan, sauté the grated squash (and garlic if using) for 5–7 minutes until softened and moisture cooks off.
2. Let cool slightly.

Mix filling

1. In a bowl, combine squash, quark/ricotta, egg, grated cheese, breadcrumbs, parsley, thyme, nutmeg, salt, and pepper. The filling should be moist but not wet — adjust with breadcrumbs if necessary.

Assemble strudel

1. Lay out one phyllo sheet on a clean towel. Brush lightly with melted butter.
2. Layer 5 more sheets, buttering each one as you go.
3. Spread the squash mixture along one edge in a log shape, leaving a 2-inch border.
4. Roll the strudel up tightly using the towel, folding in the ends. Place seam-side down on a parchment-lined baking sheet.

Bake

1. Brush top with melted butter.
2. Bake at 375°F (190°C) for 30–35 minutes, until golden brown and crisp.

Serve

1. Let cool slightly before slicing.
2. Sprinkle with pumpkin seeds if desired.
3. Serve warm with a simple salad or alongside a German beer.