Lentil and Roasted Root Vegetable Strudel

For the roasted vegetables:

• 1 pound butternut squash peeled, seeded and cut into ½-inch cubes (about 2 cups)
• ½ pound carrots peeled and cut into ½-inch pieces
• ½ pound parsnips peeled and cut into ½-inch cubes
• ½ pound turnips peeled and cut into ½-inch cubes
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon salt

For the lentils:

• 1 cup dried brown lentils
• 4 cups water
• Pinch salt

For the pecan pesto:

• ¾ cup pecans
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• salt and black pepper to taste

For the strudel:

• 6 sheets phyllo dough
• ¼ cup olive oil
• 4 oz goat cheese crumbled