Terrific Turnovers

I feel like all I see in this month's cooking magazines are articles on pears and apples. How can I resist so many fall fruit recipes? I can't! Wanting a healthy and light meal last Sunday, we decided to make Squash-Apple Turnovers with a simple side salad. Yum yum.


Squash-Apple Turnovers (Cooking Light, October 2010)

2 tsp. olive oil
1/2 cup minced onion
2 cups (1/4-inch) diced peeled butternut squash
1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 lbs.)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup (1-oz.) crumbled goat cheese
2 tsp. chopped fresh thyme
1 (11.3-oz.) can refrigerated dinner roll dough
1 Tbs. honey mustard
2 tsp. water
2 Tbs. 1% low-fat milk
cooking spray

1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 minutes. Add squash; saute for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3. Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 tsp. water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 Tbs. squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown. Serve warm.