Harvest Squash Phyllo Turnovers Recipes

HARVEST SQUASH PHYLLO TURNOVERS

Steps:

• Bring the phyllo dough to room temperature. To prevent the dough from drying out, place the phyllo between damp towels.
• Preheat the oven to 375°F. Line a baking sheet with parchment or a silicone baking mat.
• Brush the cut side of the butternut squash with ½ tablespoon of the oil and season with a pinch of salt. (I like to roast both halves of the squash together and save the other half for another recipe like soup or risotto!) Place the squash cut-side down on the prepared baking sheet. Roast for 35-45 minutes until the squash is very tender when poked with the tip of a sharp knife.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot and shimmering, add the onion and a small pinch of salt. Cook for about 10 minutes or until very soft and very lightly browned (you just want a little color on the onion, not full browning). Add the apple cider vinegar and maple syrup and cook for about 8 to 10 minutes until the liquid has reduced and the onions have a "jammy" consistency. (Be very careful not to burn this mixture!) Stir in the sage and cook for 30 seconds, then transfer the onion mixture to a medium bowl.
• Scoop the flesh from the roasted squash into the bowl with the onions (you should have a little less than 2 cups of squash). Add the ricotta and a generous pinch of salt and black pepper. Fold all the ingredients for the filling together until combined. Taste and add more salt and pepper as needed.
• Time to assemble the turnovers! Place one sheet of phyllo dough on a cutting board. Lightly brush with a little bit of the remaining oil. Layer with a second sheet of phyllo and brush lightly with oil again. Slice the phyllo dough lengthwise into three even strips. Add one tablespoon of filling to the end of each phyllo strip leaving a little space around it. Fold the dough over at a 45° angle to create a triangle, then continue to fold the triangle back and forth onto itself until a turnover is formed. If you have a little extra dough leftover when you've finished forming triangles, just trim it with your knife. Repeat this process with the remaining phyllo dough and filling until all your turnovers have been formed. (You may or may not need extra olive oil.)
• Place the finished turnovers on a baking sheet lined with parchment or a silicone baking mat. (You will likely need two baking sheets.) Brush the tops with a tiny bit more olive oil and season with a little flaky salt (or kosher salt) and black pepper.
• Bake at 375° for 14-17 minutes (keep a close eye on them!) until the turnovers are golden brown. Serve warm.

SAVORY SQUASH PIE

Steps:

• Thaw phyllo dough following package directions.
• Preheat oven to 400 degrees.
• Peel and seed winter squash. Cut into 1-inch pieces.
• Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
• In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
• Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
• Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
• Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
• Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
• Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
• Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
• Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.