Butternut Squash Turnovers

I love squash and these butternut squash turnovers are one of my favorite things to make. I have made them for Christmas parties as finger foods and they have been super popular. Especially when served hot out of the oven with a sweet chili sauce dip. Once you try them, you will fall in love with them. As a matter of fact, try making the for a pot luck and see them fly off the platter.

The Ingredients for Butternut Squash Turnovers

These turnovers are made with simple ingredients, but the spices and flavors are perfectly matched to provide a scrumptious snack.

The Ingredienst List:

• 1 small onion (red or white)
• 2 cloves garlic
• 1/2 teaspoon grated ginger
• 2 tablespoons olive oil (or oil of choice)
• 1/2 butternut squash
• 1 teaspoon dehydrated parsley
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon red chili powder (optional)
• Salt and pepper to taste
• 1/2 cup feta crumbled
• 1 package puff pastry (thawed if using frozen)
• 1 whole egg
• Sesame seeds for sprinkling (optional)

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Prepping the Onions

The first step towards making good butternut squash turnovers is the base. Let’s get that going:

• Chop 1 red onion finely.
• Smash and chop 2 garlic cloves
• Grate about 1 inch of ginger.
• In a large pan, heat 2 tablespoons of olive oil (or any other oil of choice).
• Toss the onions, ginger, and garlic into the pan. Cook for about 2-3 minutes, just so the onions soften.

The Butternut Squash

Next comes the butternut squash:

• Peel, deseed, and chop 1/2 a butternut squash into small pieces – about one centimeter cube.
• Add to the pan and cook for about 10-12 minutes. The squash will be softened by now because butternut squash does not take too long to cook.
• After that, using a potato masher or fork, mash the squash leaving a few chunks.

The Spices:

Next, come the spices that give the butternut squash turnover the delicious flavour:

• To the pan, add:
  • 1 teaspoon of dehydrated parsley,
  • 1 teaspoon of ground cinnamon,
  • 1 teaspoon of red chili powder (optional),
  • salt, and pepper to taste.
• Mix. everything well in order to combine the spices with the mashed squash.
• Once you have mashed the squash, remove the pan from the heat and let it cool down a little – for about a couple of minutes.
• Finally, crumble about 1/2 a cup of feta and add it to the pan. Mix well again, so that the feta is well combined with the squash.

The Puff Pastry:

I use frozen puff pastry. In fact, I always have some lying around in the fridge for recipes such as this.

• Since we are using frozen pastry, make sure that you defrost the puff pastry in advance as per the package directions.
• Now that the puff pastry has defrosted, remove it from the package. Unroll it on a clean surface and cut the pastry into 4 equal parts. Each piece should be between three and four-inch squares. The type I use has two rolls in one box, so I can make four turnovers from each roll. So, the number will depend on the type of pastry you use.

Filling the Butternut Squash Turnovers

Now that the puff pastry and the filling are both ready, we can go ahead and fill our butternut squash turnovers.

• Divide the squash mix into 8 equal parts.
• Take one part and spread it on half of the pastry. We are making triangles, so make sure that you line the squash mix in a triangular shape. You can fill it all the way to the end. There’s no need to leave any space on the edges.
• Once done, fold the pastry over to form a triangle. Do not push down. Just fold it over and ensure it is closed properly.

Baking the Butternut Squash Turnovers

Line two 9 x 13-inch baking trays with parchment paper.

Meanwhile, preheat the oven to 350 degrees F

• Since my turnovers are large, we can only place 4 of them on each of the parchment-lined trays. However, you can make them smaller, and more will fit on each tray. It all depends. on your choice.
• Crack and whip 1 egg in a bowl. Using a kitchen or baking brush, spread the egg all over the face of each of the turnovers.
• Finally, sprinkle some sesame seeds on top of the eggs. This is an optional step, but I like the taste of toasted sesame seeds once it’s baked.
• Just before baking them, I add small slits on the puff pastry so as to allow the steam to escape. This ensures that the turnovers come out of the oven crisp.
• Bake the butternut squash turnovers for about 25 to 30 minutes. This will depend on your oven. Once they are browned and the pastry has puffed up, remove them from the oven. Place them on a cookie cooling rack for a couple of mins in order to cool them down, but keep them from getting soggy.

Serving Suggestions for Butternut Squash Turnovers:

• Enjoy them warm with a nice cup of coffee.
• I love them with my favorite cup of chai.
• Have them as breakfast with my blood orange and pomegranate mimosas.

Storing Suggestions for Butternut Squash Turnovers:

These are good make-ahead snacks. They can be stored in an airtight container in the fridge for up to 3 days. Remove from the fridge, place in a toaster oven for a few minutes and at this point, they’ll be good as new.

Tried and Liked the Recipe?

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