Recipe of the Week: Squash-Apple Turnovers

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.

 

Photo: Gentyl & Hyers; Styling: Kendra Smoot

Yield: 8 servings (serving size: 1 turnover)

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

 

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.

Nutritional Information per Serving

  • Calories: 177
  • Fat: 4.5g
  • Satfat: 1g
  • Monofat: 2.3g
  • Polyfat: 0.8g
  • Protein: 5.7g
  • Carbohydrate: 29g
  • Fiber: 2.1g
  • Cholesterol: 3mg
  • Iron: 1.6mg
  • Sodium: 427mg
  • Calcium: 51mg

 

Source: Kathy Farrell-Kingsley, Cooking Light,  October 2010

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