Butternut Squash, Apple and Sausage Turnovers
Welcome to fall! Beautiful autumn colors, sunshiny days, chilly nights and delicious fall foods.
In our family fall also means soccer filled weekends. Being the coach of two out of three of our kids’ teams keeps my weekdays busy as well! But I love every minute of getting to be coach! It’s such a wonderful opportunity to teach and inspire wonderful kids.
This busy schedule motivates me even more to find recipes that can be turned into a couple of meals. This week the efforts of prepping squash, apples and onions, along with the cooking of the sausage aren’t all wasted on one meal (although the turnovers are completely worth the effort in themselves.) Only about half the veggies are baked into the turnovers, leaving a large portion available for an easy and delectable soup for your next night’s meal. (Butternut Squash, Apple and Sausage Bisque)
This recipe is one of my family’s new fall favorites. With all the yummy goodness of fall, butternut squash, apples and crumbled sausage bake up in a pocket of hearty deliciousness.
Happy Cooking!
~ Gena
Butternut Squash, Apple and Sausage Turnovers
Ingredients:
Serves 4-5 (with enough leftover veggies for tomorrow’s soup!)
- 1 large butternut squash, seeds removed and diced (about 7 cups)
- 4 apples, core removed and diced
- 1 small yellow onion, diced
- 1 lb. ground sausage (I like breakfast sausage from Whole Foods)
- 1 T olive oil
- 1 t. sea salt
- 2 cans Immaculate Bakery Crescent Rolls (try these for healthier ingredients than other brands)
Directions:
- Preheat the oven to 375° F.
- Place the squash, apples, onions, and olive oil in a large casserole dish or high-sided cookie sheet. Stir to lightly coat the veggies in oil. Sprinkle the salt evenly over the top and bake for about 30 minutes or until squash is tender, stirring occasionally.
- Meanwhile, brown the sausage in a medium skillet over med. heat until cooked through. Drain off the grease (I tilt the pan and use a spoon to remove the grease.) Add sausage to cooked veggie mixture and stir to combine.
- Open the dough and separate into rectangles (two of the triangles together will form a longer rectangle.) Place onto a cookie sheet and scoop about 1/2 cup of squash/sausage mixture onto one end of the dough. Fold the other half of dough over the veggies and pinch sides to seal. Repeat with the remaining dough. You will have approximately 6 cups of leftover squash and sausage mixture. Seal leftovers and refrigerate for use in tomorrow night’s soup.
- Return to oven and bake for about 12 min. or until tops are lightly browned.
- Serve with a side salad, if desired and Enjoy!!