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Pumpkin (Butternut squash) turnovers recipe

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Butternut squash turnovers recipe

My mom used to make pumpkin or butternut squash turnovers when I was a child, and I always loved their sweet peppery taste. It’s been more than 10 years since I ate these last time, so I finally decided to make them again, using puff pastry.

Butternut squash turnovers recipe, puff pastry, pumpkin

Butternut Squash Turnovers Recipe

Prep time: 60 min
Bake time: 30 min



  • 1 Butternut Squash, medium size
  • 1 sheet of Puff Pastry, defrosted
  • 1 Onion, medium size
  • 1 tablespoon Olive Oil
  • 2 tablespoons Flour (for dusting)
  • 1 egg for egg wash
  • a dash of Pepper, Salt

Prepare butternut squash filling:

1)  First, I had to cook the squash to soften it.  It is also easier to peel it once it’s cooked.   Preheat oven to 400.

2)  Cut the squash in 2 parts, scrape out the seeds and the fiber.

Butternut squash recipe
Butternut squash recipe

3)  Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

Butternut squash recipe

4)  Bake for about 30 minutes, remove it out of the oven and cool: flip the squash so that cut side faces up – that will speed up the cooling.

Butternut squash recipe

5)  Once squash is cooled, peel it. The skin will come off really easily.

Butternut squash recipe

6)  Then, using a large grater, grate the squash and put it in a large mixing bowl.

Butternut squash recipe

7)  In the mean-time, finely dice an onion, heat olive oil in the frying pan and saute diced onions until translucent.

8)  Add cooked onion to the mixing bowl with squash.  Mix onions and squash well, salt and pepper to taste.

Butternut squash recipe

How to fill puff pastry with prepared butternut squash filling:

9)  Dust your working surface with flour and cut one sheet of puff pastry into 9 equal squares.

Puff pastry
Puff pastry

10)  Take each square of puff pastry, stretch it a bit to make it bigger, place it on floured work surface, fill one half of the square with butternut squash mixture, fold the other half on top to form a triangle, press the sides to close with your fingers.

Puff pastry
Butternut squash turnovers recipe
Butternut squash turnovers recipe

11) Whisk an egg in a small bowl, until mixed well and brush the top of each turnover with a whisked egg.

Butternut squash turnovers recipe

12)  Transfer turnovers to the lightly greased cookie sheet. Sprinkle the top of each turnover with sesame seeds.

Butternut squash turnovers recipe

13)  Bake for about 20 minutes or until nice golden color.

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{ 9 comments… add one }
  • Amber @ Slim Pickin's Kitchen September 8, 2012, 9:36 am

    OH.MY.YUM!!!! What a fantastic idea! I am soooo going to make this.

    • Julia September 9, 2012, 12:12 am

      Thank you! These are so good and easy, because I was using a puff pastry. A great way to use puff pastry for a savory dish.

  • Kristen September 27, 2013, 5:11 pm

    These look incredible! But I think you mean sesame seeds, instead of poppy seeds. 😉

    • Julia October 3, 2013, 3:12 am

      Oh mine! Of course, it’s sesame seeds, not poppy seeds. 🙂 ha-ha – thanks for catching! You know my family used to make these topped with poppy seeds, which is why I must’ve written that. Subconscious mind works in mysterious ways. 🙂

  • Toby September 17, 2014, 7:51 pm

    What temperature do you bake these at?
    How do you grate cooked squash? Can you just pulse in a processor instead?
    have you tried a sweet version of these with a little brown sugar, butter, and cinnamon? I want to try both kinds.

    • Julia September 19, 2014, 2:30 pm

      Hi Toby, I baked these at 375 F, I believe. It was a long time ago – I need to make these again. Processor will work just great, on pulse. Grating the squash made it pretty mushy, that is to say the squash was not really “grated”, that’s why I know food processor will work just fine. 🙂 Your idea of mixing those in with brown sugar, butter and cinnamon is an excellent one!

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