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Sesame-Spiced Butternut Squash Turnovers

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Pixicook editorial team

Delicious turnovers filled with sesame-spiced butternut squash encased in a turmeric-infused flaky pastry.

Ingredients for Sesame-Spiced Butternut Squash Turnovers

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serves
12 peoplechevron

Butternut Squash, diced, peeled

cups

Coconut Oil, melted

teaspoons

Ground cinnamon

teaspoons

Kosher Salt

teaspoons

Maple Syrup

tablespoons

Unbleached All-Purpose Flour

cups

Turmeric Powder

teaspoons

Fine Sea Salt

teaspoons

Unsweetened Oat Milk

tablespoons

Dark Agave Nectar

tablespoons

How to Make Sesame-Spiced Butternut Squash Turnovers

1. Preheat Oven

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

2. Prepare Butternut Squash

In a large bowl, combine the diced butternut squash with the melted coconut oil, ground cinnamon, and 0.125 teaspoons of kosher salt. Toss to coat evenly.

3. Roast Squash

Transfer the coated squash to the prepared baking sheet. Roast for about 30 minutes, stirring halfway through, until tender and caramelized.

4. Combine Squash and Sesame Seeds

In a large bowl, combine the roasted squash with 0.5 cups of toasted sesame seeds, maple syrup, 0.25 teaspoons of kosher salt, and freshly ground white pepper to taste. Mash with a fork until well combined. Add water one tablespoon at a time if the filling is too dry.

5. Prepare Pastry

In a large bowl, combine unbleached all-purpose flour, whole-wheat pastry flour, ground turmeric, and fine sea salt. Add the coconut oil and rub into the flour mixture until it resembles fine sand.

6. Add Liquid to Dough

In a small bowl, mix apple cider vinegar with ice water. Gradually add this mixture to the flour and oil, stirring until the dough comes together.

7. Chill Dough

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least one hour.

8. Reduce Oven Temperature

Reduce the oven temperature to 350°F and line another baking sheet with parchment paper.

9. Roll Out Dough

On a lightly floured surface, roll out the chilled dough to about 0.125 inches thick. Use a bowl or round cutter to cut out circles of dough.

10. Fill and Seal Turnovers

Place a spoonful of the squash filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges.

11. Prepare Oat Milk Mixture

In a small bowl, combine unsweetened oat milk with dark agave nectar. Brush this mixture over the turnovers.

12. Bake Turnovers

Place the turnovers on the prepared baking sheet and bake for 35-40 minutes, or until golden brown.

13. Cool Turnovers

Allow the turnovers to cool slightly before serving.

Pitfalls and tips

Quality of Ingredients

Always start with the freshest butternut squash. The natural sweetness and moisture content of fresh squash will significantly impact the flavor and texture of your turnovers.

Spice Blend

Use high-quality, fresh spices. Toast and grind your own spice blend to ensure the most robust flavors.

Roasting the Squash

Roast the butternut squash in even pieces until just tender but not mushy to ensure a concentrated flavor and prevent soggy turnovers.

Egg Wash

Brush the turnovers with an egg wash before baking to achieve a golden and shiny crust.

Sealing the Edges

Seal the edges well to prevent filling from spilling out during baking and use a fork to crimp for a decorative touch.

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