We go to Friendsgiving” at a dear friend’s house. It’s a wonderful new tradition, and we are so thankful to be able to do it. The only drawback is that there is no leftover pie! That’s why I came up with this slightly lighter, slightly less sweet “breakfast pie.” It’s made with kabocha squash, a sweet, less watery squash that I love. It’s also really good cold, the next day. Garnish with leftover cranberry sauce, or a dollop of yogurt, for a good start to the day.

If there is one non-negotiable at most Thanksgiving meals, it’s the pumpkin pie. I have to say that I’m in that camp. But there’s room on my table for more than one dessert at the holidays. Nudge that pie over just a little bit, and make room for this strudel. The crisp filo shell is filled with tender apples, lightly spiced with cinnamon and studded with plump dried cranberries. Apple Cranberry Strudel is a celebration of the Fall apple harvest and a nod to the cranberry harvest as well.

Watch me wow the taste testers on Twin Cities Live with my Roasted Vegetable and Sage Strudel!

Look for the smallest Sweet Dumpling squashes so you can cut them into curved “claw” shapes, then roast to sweet tenderness. Use the black sesame seeds often sold in the sushi section at the store, to get a natural black color.