Squash Apple Turnovers
Apples help bring out the natural sweetness of squash in these tasty, beautiful squash apple turnovers. Serve them for breakfast or dessert!
- 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 black pepper, freshly ground
- 1/4 cup (1 ounce) crumbled goat cheese
- 2 teaspoons fresh thyme, chopped
- 1 (11.3-ounce) can refrigerated dinner roll dough
- 1 tablespoon honey mustard
- 2 teaspoons water
- 2 tablespoons 1% low-fat milk
Adapted from myrecipes.com
Preheat oven to 375°F.
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°F for 19 minutes or until golden brown. Serve warm.