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Butternut Squash Turnovers with ginger, coconut and pumpkin seeds

November 21, 2016

I love savory recipes with sweet vegetables. Sweet potatoes, butternut squash, pumpkins typically find spicy and tangy application in my kitchen.  I decided that I wanted to try something different with butternut squash, while developing a menu for a brunch party.  The theme of the brunch was spices, and I had a lot of savory dishes. So I decided to pair the squash with ginger and honey. Coconut and pumpkin seeds add a crunch and freshness to this dish

What you need

  1. 1 medium sized butternut squash, cubed
  2. 1 cup honey, or to taste
  3. 1 cup coconut flakes or shredded dry coconut
  4. 1 cup pumpkin seeds
  5. 1 Tblsp ginger powder
  6. 2 Tblsp fresh grated ginger
  7. 6 Puff pastry sheets, thawed
  8. 1 Tblsp Sesame seeds 
  9. 1 egg, for egg wash

How it’s done

  1. Cook the butternut squash with a pinch of salt in the microwave, about 5-7 minutes. Squash should be cooked through so you can mash it
  2. Mix cooked squash with ingredients 2-6. Taste for sweetness and adjust to your taste.  Intention is for the turnover to be medium sweet, not dessert like
  3. Roll the puff pastry on a lightly floured surface till it’s evenly smoothed and about 1/8 inch.
  4. Cut into six squares
  5. Place 1 tablespoon of filling near the top right corner of the square, leaving enough room to close
  6. Take the left bottom corner of the pastry square and close it over the top right corner, using a fork to crimp all the edges.  You will have a filled triangle at this stage. Place ona lined baking sheet
  7. Take a knife and cut a small slit on top of each turnover
  8. Whisk the egg with a little water and brush on top of the turnovers, sprinkle sesame seeds
  9. Bake at 400 degrees Fahrenheit until the tops are golden brown

I served these without a sauce but these could do well with ginger marmalade on the side.  The turnovers are crunchy, medium sweet, with the coconut and pumpkin seeds giving it a nutty flavor and texture.  One improvement I could make to this is to toast the coconut flakes, which will make it even more nutty. 

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