With classic fall flavors nestled inside a warm, savory turnover, there’s something exceptionally comforting about these handheld treats. The flaky, crisp exterior gives way to colorful mashed butternut squash, caramelized sweet onions and tangy feta cheese. Perfect for your small holiday gathering or potluck, each grab-and-go pastry allows guests to enjoy their food conveniently and comfortably – and hey, they might even use their free hand to raise a toast to this delicious, Autumn-inspired appetizer.
Butternut Squash Turnovers
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 18
Calories 158 kcal
Ingredients
- 2-1/2 lbs. butternut squash peeled and cut into 1/2" cubes
- 3 Tbsp. olive oil divided
- 1 Tbsp. fresh thyme chopped
- 1/2 tsp. grated nutmeg
- 1 Tbsp. butter
- 2 large Vidalia or sweet onions sliced
- 2-3 oz. feta cheese crumbled
- 1 large egg lightly beaten
- 2 sheets 17.3 oz. puff pastry, thawed according to package directions
- Salt to taste
- Pepper to taste
Instructions
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Preheat oven to 375 degrees F.
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In large bowl, toss butternut squash with 2 tablespoons olive oil, thyme, nutmeg, salt and pepper. Arrange on rimmed sheet pan in single layer; bake 25 minutes or until tender.
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Meanwhile, in large sauté pan over medium-high heat, combine 1 tablespoon olive oil and butter. Once glistening, cook onions 10 minutes, stirring occasionally.
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Reduce heat to medium; continue cooking onions 10 to 15 minutes, until soft and light brown.
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In large bowl, use fork to mash roasted butternut squash. Set squash and caramelized onions aside until cool enough to handle.
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Reduce oven temperature to 350 degrees F. Line sheet pan with parchment paper.
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On lightly floured surface, roll out puff pastry sheets. Cut each into 9 equal squares (18 total). Gently stretch each square to 4”x4”.
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In center of each puff pastry square, drop 1-1/2 tablespoons butternut squash, 1/2 tablespoon caramelized onion and 1/2 to 1 teaspoon feta cheese.
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Brush edges of pastry squares with egg wash; fold to form triangle. Use fork to crimp edges.
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On prepared sheet pan, arrange turnovers 1/2" apart. Brush top of pastries with remaining egg wash. Bake 20 to 25 minutes, until golden brown. Serve warm.
Recipe Notes
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Nutrition Facts
Butternut Squash Turnovers
Amount Per Serving
Calories 158
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 14mg5%
Sodium 200mg8%
Potassium 164mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 2765IU55%
Vitamin C 8mg10%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.