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These butternut squash turnovers can be made year round, but I think they are perfect for Thanksgiving. Do you want your family to quit nagging you about when dinner will be ready? Then you need to have some light bites on hand to hold them over. These flaky and savory pastries will do the trick! I usually have these on hand along with something like a French Onion dip.

You will start the recipe by cutting butternut squash into cubes. I don’t find cutting this particular squash to be easy so you can buy fresh, pre-cut squash if you’d like. After you toss the squash with olive oil, thyme and nutmeg, you will roast until they’re tender enough to mash with a fork. While the squash is roasting, I suggest you work on your almost caramelized onions. You want to bring out the sweetness of the onions, but still keep some of the texture.

To save some time, you will use store bought puff pastry. I really do love that stuff! Just be sure to you thaw it according to the package directions. When thawed, you will roll the pastry out on a lightly floured surface, and cut it into 9 even squares. I found that the squares won’t be quite big enough for the filling, but some careful stretching will do the trick. At this point, it is time to add the filling and assemble the turnovers.

At the center of each square, you will place mashed butternut squash. The squash will be accompanied by the cooked onions and tangy feta cheese. An egg wash around the edges will help you seal the turnovers. Crimping the edges with a fork will help reinforce the seal. Line them up on a large parchment lined baking sheet. Brush them with the remaining egg wash and bake until golden brown.

If you are planning to serve this appetizer on a day like Thanksgiving, you can make these in advance. After assembling the turnovers, store them in an air tight container in the freezer. Prior to baking, don’t forget to brush them with egg wash to give the pastry a nice sheen. Serve them while they are warm to distract your family while you focus on things like the turkey.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Butternut Squash Turnovers

Prep Time40 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Appetizer

Cuisine: American

Servings: 18

Ingredients

• 2.5 lbs butternut squash peeled and cut into 1/2" cubes
• 1 tbsp fresh thyme chopped
• 1/2 tsp grated nutmeg
• 3 tbsp extra virgin olive oil divided
• 2 large Vidalia or sweet onions  sliced
• 1 tbsp butter
• 2-3 oz feta cheese crumbled
• 1 large egg lightly beaten
• 2 sheets puff pastry thawed according to package directions
• salt to taste
• pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• In large bowl, toss the cubed butternut squash with 2 tablespoons of the extra virgin olive oil, thyme, nutmeg, salt and pepper.
• Arrange in a single layer on rimmed baking sheet. Bake for 25 minutes or until tender.
• While the squash is baking combine 1 tablespoon extra virgin olive oil and butter in a large sauté pan over medium-high heat. Once glistening, cook onions 10 minutes, stirring occasionally. Reduce heat to medium; continue cooking onions 10 to 15 minutes, until soft and light brown.
• In large bowl, use fork to mash the roasted butternut squash. Set squash and caramelized onions aside until cool enough to handle.
• Reduce oven temperature to 350 degrees F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll out the puff pastry sheets. Cut each into 9 equal squares (18 total). Gently stretch each square to 4”x4”.
• In the center of each puff pastry square, drop 1 1/2 tablespoons of butternut squash, 1/2 tablespoon caramelized onions and 1/2 to 1 teaspoon feta cheese.
• Brush the edges of each pastry square with egg wash. Fold to form a triangle, and use fork to crimp edges.
• On the parchment lined sheet pan, arrange turnovers 1/2" apart. Brush the top of the pastries with remaining egg wash. Bake 20 to 25 minutes, until golden brown.
• Serve warm.