I love squash, pumpkin, etc. 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.
These turnovers are made with simple ingredients, but the spices and flavors are perfectly matched to provide a scrumptious snack.
Chop one red onion (or onion of choice) finely. Smash and chop two garlic cloves and grate about one inch of ginger. In a large pan, heat two tablespoons of olive oil (or any other oil of choice). Toss the onions, ginger, and garlic into the pan. Cook for about two to three minutes, just so the onions soften.
Peel, deseed, and chop half a butternut squash into small pieces – about one centimeter cube. Add to the pan and cook for about ten to twelve mins. The squash will be softened by now. Butternut squash does not take too long to cook. Using a potato masher or fork, mash the squash leaving a few chunks.
To the pan, add one teaspoon of dehydrated parsley, one teaspoon of ground cinnamon, one teaspoon red chili powder (optional), salt, and pepper. Mix well to combine the spices with the mashed squash mix.
Remove the pan from the heat and let it cool down a little – for about a couple of minutes. Crumble about half a cup of feta and add it to the pan. Mix well again, so that the feta is well combined with the squash.
Filling the butternut squash turnovers
Remove the butter puff pastry from the package. If you are using frozen pastry, make sure that you defrost it in advance as per the package directions. Unroll it on a clean surface and cut the pastry into four 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.
Divide the squash mix into eight 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 ends. There’s no need to leave any space on the edges. Once done, fold the pastry over to form your triangle. Do not push down. Just fold over and ensure it is closed properly.
Line two nine x thirteen-inch baking trays with parchment paper. Place four of the butternut squash turnovers on each of the parchment-lined trays. Crack and whip one egg in a bowl. Using a kitchen or baking brush, spread the egg all over the face of each of the turnovers. 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.
Preheat the oven to 350 degrees F and bake the butternut squash turnovers for about twenty-five to thirty 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.
Enjoy them warm with a nice cup of coffee. These are a good make-ahead snack. They can be stored in an airtight container in the fridge for up to three days. Remove from the fridge, place in a toaster oven for a couple of mins and they’ll be good as new.
Butternut Squash TurnoversCourse: Side, snacksCuisine: CanadianDifficulty: Easy
These butternut squash turnovers are made with butter puff pastry and baked to perfection. The squash is cooked with herbs and spices and topped with feta to get the perfect taste.
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)
- Finely chop the onion and garlic
- In a large pan, add the oil and heat. Add the onions, garlic and ginger. Cook for 2-3 mins to soften.
- Peel, deseed, and chop the squash into small pieces. Add to the pan and cook for about 10 – 12 mins. The squash will be softened by now. Using a potato masher or fork, mash the squash leaving a few chunks.
- Add the dehydrated parsley, ground cinnamon, chili powder, salt, and pepper. Mix well to combine.
- Remove the pan from the heat and let it cool down for a couple of mins.
- Crumble the feta and add it to the pan with the squash mix. Stir well to evenly distribute the feta into the squash mix. Let it sit for about 5 mins and cool down a little.
- Remove the butter puff pastry from the package and unroll on a clean surface. Cut it into 4 or 8 equal squares (depending on the type you use).
- Divide the squash mix into 8 equal parts. Using a spoon, spread the squash mix on half the pastry – in a triangle shape.
- Fold the pastry over to form a triangle. Do not squeeze the sides. You can fill it all the way to the end.
- Using a sharp knife, make small slits in the pastry – this is to allow the air to escape. Do not go too deep.
- Beat the egg and using a baking brush, spread the egg over the pastry and sprinkle some sesame seeds (optional).
- Line 2 9 x 13 inch baking trays with parchment paper and place 4 turnovers on each tray.
- Bake in a 350 degree preheated oven for 25-30 minutes – until the pastry is browned.
- Enjoy warm.
- – You can store these in an air-tight container in the fridge for up to 3 days. If they go a little soggy, toast them in a toaster oven and they will come out as fresh as if they were just baked.
– Check out other side recipes here.