Name: Squash-Apple Turnovers
Yield: 4 servings
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

Servings: 4 persons

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 375u00b0.
2
Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 minutes. Add squash; saute 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 375u00b0 for 19 minutes or until golden brown. Serve warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Squash-Apple Turnovers

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