Pumpkin/Squash Turnovers

This weekend I made Pumpkin Turnovers for a party I was hosting and oh my God, these are so good!  They make a great party appie too because you can make them when your guests arrive, then set them out on a tray as they are fine eaten at room temp.

They’re really quite easy too.  I started by roasting off some sugar pumpkins and acorn squash for a mixture of winter squash flavors and textures.  It also happened to be what looked good at the market.

I cut the squash into pieces, scooped out the insides, slathered them with EVOO, inside and out, and dusted them with salt.  I roasted the squash at 375 F until tender, about 45 minutes-an hour. Once cooled, I scooped out the flesh and mashed it up in a bowl.

Meanwhile, I sauteed some diced chorizo until crispy.  I added this, along with fresh thyme, smoked paprika, a dash of hot sauce, salt and pepper and a pinch of cinnamon to the squash.  These flavors are so evocative of Fall…mmmmm…..

I then took Pillsbury Pie dough (yes I cheated, you can make your own if you want and it would work just as well, but these sheets work great in a pinch), the kind that is rolled up in a sleeve, not the kind that is in a pie plate.  You can find these in the fridge section, not the freezer, at your grocery store. They’re a handy item and great for all kinds of turnover recipes, and most recently I discovered they work really well as the base for knishes.

I cut the pie dough into triangles, out a dollop of filling in the middle and topped with a matching triangle of dough.  I pinched the edges together and stuck them in the oven, preheated to 375 F still, and baked until golden brown.

Heaven on a plate!

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