Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light October 2010

Gallery

Credit: Gentyl & Hyers; Styling: Kendra Smoot

Recipe Summary test

Yield:
8 servings (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

177 calories; fat 4.5g; saturated fat 1g; mono fat 2.3g; poly fat 0.8g; protein 5.7g; carbohydrates 29g; fiber 2.1g; cholesterol 3mg; iron 1.6mg; sodium 427mg; calcium 51mg.
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