Butternut Squash Turnovers - perfect holiday recipe! Great for Thanksgiving and Christmas.
My mom used to make 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.
How to make butternut squash turnovers
Below are super useful step-by-step photos to help you make butternut squash turnovers. Scroll all the way down for the ingredients list and the complete recipe. Use the photos below before proceeding with the recipe.
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.
3) Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
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.
5) Once squash is cooled, peel it. The skin will come off really easily.
6) Then, using a large grater, grate the squash and put it in a large mixing bowl.
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.
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.
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.
11) Whisk an egg in a small bowl, until mixed well and brush the top of each turnover with a whisked egg.
12) Transfer turnovers to the lightly greased cookie sheet. Sprinkle the top of each turnover with sesame seeds.
13) Bake for about 20 minutes or until nice golden color.
Butternut Squash Turnovers
Ingredients
- 2 cups Butternut Squash roasted (roasting instructions below)
- 1 sheet Puff Pastry defrosted
- 1 Onion medium size
- 1 tablespoon Olive Oil
- 2 tablespoons Flour for dusting
- 1 egg for egg wash
- salt and pepper
Instructions
Prepare butternut squash filling:
- Preheat oven to 400 F.
- Cut the squash in 2 parts, scrape out the seeds and the fiber.
- Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30 minutes, remove from the oven and cool: flip the squash so that cut side faces up – that will speed up the cooling.
- Once the squash is cooled, peel it. The skin will come off really easily.
- Then, using a large grater, grate the squash and put it in a large mixing bowl.
- In the mean-time, finely dice an onion, heat olive oil in the frying pan and saute diced onions until translucent.
- Add cooked onion to the mixing bowl with squash. Mix onions and squash well, add salt and pepper to taste.
How to fill puff pastry with prepared butternut squash filling:
- Dust your working surface with flour and cut one sheet of puff pastry into 9 equal squares.
- 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.
- Whisk an egg in a small bowl, until mixed well and brush the top of each turnover with a whisked egg.
- Transfer turnovers to the lightly greased cookie sheet. Sprinkle the top of each turnover with sesame seeds.
- Bake for about 20 minutes or until nice golden color.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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.
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!
These look incredible! But I think you mean sesame seeds, instead of poppy seeds. 😉
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. 🙂
OH.MY.YUM!!!! What a fantastic idea! I am soooo going to make this.
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.