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    Butternut Squash Turnovers Recipe

    By Julia | Updated: Oct 22, 2021 | Published: Sep 07, 2012 | 9 Comments

    3.8K shares
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    Butternut Squash Turnovers - perfect holiday recipe! Great for Thanksgiving and Christmas.
    Butternut squash turnovers recipe

     

    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.

    Butternut squash turnovers recipe, puff pastry, pumpkin

    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.

    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.

    5 from 4 votes

    Butternut Squash Turnovers

    Butternut Squash Turnovers - Perfect recipe for the holidays: Thanksgiving, Christmas.  
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Appetizer
    Cuisine American
    Servings 9 turnovers
    Calories per serving 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:

    • 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

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

    Nutrition

    Nutrition Information
    Butternut Squash Turnovers
    Amount per Serving
    Calories
    195
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    18
    mg
    6
    %
    Sodium
     
    76
    mg
    3
    %
    Potassium
     
    150
    mg
    4
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    3335
    IU
    67
    %
    Vitamin C
     
    7.4
    mg
    9
    %
    Calcium
     
    23
    mg
    2
    %
    Iron
     
    1.1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Tart crust recipe for 6 tartlets or large 9.5 inch tart
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    1. Toby

      September 17, 2014 at 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.

      Reply
      • Julia

        September 19, 2014 at 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!

        Reply
    2. Kristen

      September 27, 2013 at 5:11 pm

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

      Reply
      • Julia

        October 03, 2013 at 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. 🙂

        Reply
    3. Amber @ Slim Pickin's Kitchen

      September 08, 2012 at 9:36 am

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

      Reply
      • Julia

        September 09, 2012 at 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.

        Reply

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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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