Tried this recipe on a whim and was delighted with the results, perfect autumn side dish!
Photo: Gentyl & Hyers; Styling: Kendra Smoot
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.
Yield: 8 servings (serving size: 1 turnover)
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Amount per serving
- Calories: 177
- Fat: 4.5g
- Saturated fat: 1g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.8g
- Protein: 5.7g
- Carbohydrate: 29g
- Fiber: 2.1g
- Cholesterol: 3mg
- Iron: 1.6mg
- Sodium: 427mg
- Calcium: 51mg
- 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
- 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.
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