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Squash-Apple Turnovers

Photo: Gentyl & Hyers; Styling: Kendra Smoot
Yield 8 servings (serving size: 1 turnover)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 177
  • fat 4.5 g
  • satfat 1 g
  • monofat 2.3 g
  • polyfat 0.8 g
  • protein 5.7 g
  • carbohydrate 29 g
  • fiber 2.1 g
  • cholesterol 3 mg
  • iron 1.6 mg
  • sodium 427 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.