Butternut Squash, Apple, and Gruyere Turnovers

Name: Butternut Squash, Apple, and Gruyere Turnovers
Yield: Serves 8 (Makes 8 turnovers)
Ingredients: 4 tablespoons, unsalted butter, divided; 1 tablespoon, minced fresh sage; 10 ounces, butternut squash, peeled, seeded, and cut into ½-inch pieces (2 cups); 1–2 , Granny Smith apples, peeled, cored, and cut into ½-inch pieces (2 cups); 1 , shallot, minced; 3 tablespoons, packed brown sugar; ½ teaspoon, table salt; ¼ teaspoon, pepper; 1 teaspoon, cider vinegar; 5 ounces, Gruyère cheese, shredded (1¼ cups), divided; 2 , (9½ by 9-inch) sheet puff pastry, thawed; 1 , large egg beaten with 1 teaspoon water

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By Sarah Ewald

Desserts or Baked Goods

Vegetables

Fruit

Savory Pies & Tarts

Sweet butternut squash, tart apples, and earthy fresh sage are classic fall flavors, but crisp autumn air isn't required to enjoy these truly savory yet oh-so-slightly-sweet puff pastry turnovers.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES8 (Makes 8 turnovers)

TIME1 hour, plus 15 minutes cooling

Butternut Squash, Apple, and Gruyere Turnovers

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

First, bloom the minced sage in some butter while simultaneously browning the butter to create a bold and deeply flavored infusion. Set that aside while you sauté the squash, apple, and shallot; adding some brown sugar to the vegetables and...

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