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+ servings

Butternut Squash Turnovers

Butternut Squash Turnovers - Perfect recipe for the holidays: Thanksgiving, Christmas.  
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 turnovers
Calories 195kcal
Author Julia


  • 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


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.


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


Calories: 195kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3335IU | Vitamin C: 7.4mg | Calcium: 23mg | Iron: 1.1mg