Acorn Squash And Roasted Garlic Strudel

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1 head garlic, roasted

2 small acorn squash

Salt and pepper

Olive oil

1/4 cup fresh sage leaves, chopped

1/4 teaspoon fresh nutmeg

1 cup whole milk ricotta

1/3 cup pinenuts, toasted

1/2 package (about 30 sheets) of frozen phyllo dough, defrosted

1 tablespoon butter

3 tablespoons olive oil

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