Heat oven to 200C/180C fan/gas 6.
Toss the pumpkin or squash with the oil
on a baking tray. Bake for 45 mins until
really tender, then leave to cool.
Tip the pumpkin into a food processor,
whizz until smooth, then tip into a bowl.
Add the sugar, almonds, breadcrumbs,
egg and spices, and mix well. This can
be done up to 2 days ahead.
Lower oven to 160C/140C fan/gas 3.
Layer the pastry sheets on top of each
other, brushing some melted butter and
a sprinkling of sugar and chopped pecans
between each sheet. Spoon the pumpkin
filling along one long edge of the pastry
in a long log shape, leaving a 2.5cm gap
at either end. Turn up the ends, then
carefully roll up the strudel and brush
the edge with egg to seal.
Transfer to a baking tray, sealed-side
down. Brush with the reserved egg,
drizzle over any leftover butter and
sprinkle with the reserved pecans and
extra sugar. Bake for 40 mins until golden
and crisp. Leave to stand for 10 mins
before slicing, then serve with maple
syrup and cream or custard, if you like.