Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome. Serve as a side dish or appetizer.
2 teaspoons olive oil
1/2 cup minced onion
2 cups (1/4-inch) diced peeled butternut squash
1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 (11.3-ounce) can refrigerated dinner roll dough
1 tablespoon honey mustard
2 teaspoons water
2 tablespoons 1% low-fat milk
How to Make It
Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Add squash; sauté for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 teaspoons water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 tablespoons squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375° for 19 minutes or until golden brown. Serve warm.
I tried the recipe as is and they turned out well. If I make these again I'll use less thyme. It was too overpowering in my opinion. I also suggest dicing the apple slightly smaller than the squash. I diced them both the same size and the squash overcooked while I waited for the apples to soften.
I had no problem rolling the store bought dough and it stretched easily over the filling. However, I wasn't too keen on the goat cheese. I would love to see more savory turnovers with different flavor combinations excluding the goat cheese. Everyone in my house was a little puzzled by its use here, even the goat cheese lover. Still, pretty good recipe...
This was a little disappointing, for as long as it took to prepare. Peeling and dicing raw, hard squash is pretty labor-intensive. I used Rhodes frozen dinner rolls, let them thaw/rise 2 hours, then rolled out to circles. The filling was a little bland, I used wishbone spray honey mustard dressing and probably should have used a bit more. With a little practice, they might look nice enough for company, but just not that satisfying...
I 100% agree with the other reviewer...the dough that is suggested to use is horrible! How you take a long skinny piece of dough and form it into a 5 inch circle I do not understand. I did enjoy the filling...I would put more of the honeycrisp apple in it because of the sweetness, but I will make my own dough instead of what was suggested.
nice flavors. but rolling store bought dinner roll dough is an absolute impossibility. i problem solved by creating a "sandwich." perforated triangle dough + filling + perforated triangle dough + seal + bake + eat. it was good. made a nice appetizer. will make again.
For all you people who got turned off by the dough, you just got the incorrect type. I was standing in the aisle at the grocery store, and I took a chance on some pre-made pie crust, and they came out fantastic. I love this recipe!! I did make one small change in that I chose an herbed goat cheese, but I actually think it added to the overall dish.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!