Butternut Squash Turnovers Recipe

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.

Print

Butternut Squash Turnovers

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Butternut Squash Turnovers - Perfect recipe for the holidays: Thanksgiving, Christmas.  

Course: Appetizer

Cuisine: American

Servings: 9 turnovers

Calories: 195 kcal

Author: Julia

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:

1. Preheat oven to 400 F.
   

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 from the oven and cool: flip the squash so that cut side faces up – that will speed up the cooling.

5. Once the 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, add salt and pepper to taste.

How to fill puff pastry with prepared butternut squash filling:

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

2. 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.

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

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

5. Bake for about 20 minutes or until nice golden color.

Recipe Notes

I have step-by-step photos above the recipe box.  Make sure to scroll up to see those.  

Nutrition Facts

Butternut Squash Turnovers

Amount Per Serving

Calories 195 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 76mg3%

Potassium 150mg4%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 3335IU67%

Vitamin C 7.4mg9%

Calcium 23mg2%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.