Butternut Squash Turnovers
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.