Preparation time: 30 min  |  Cooking time: 30 min  |  Makes: 5 turnovers

INGREDIENTS:

  • 710 g (about 1.5 lb) butternut squash, grated
  • 140 g (about 2/3 cup) sugar
  • Ground cinnamon, to taste
  • 2 rectangular puff pastry sheets
  • Oil, for brushing the pastry
  • 1 egg yolk, for brushing
  • Powdered sugar, for dusting

PREPARATION:

Start by peeling the pumpkin. Scoop out the seeds with a spoon and cut it into pieces.

Grate it with a grater.

Place the grated pumpkin in a bowl and let it rest for about 30 minutes.

Meanwhile, preheat the oven to 180°C (350°F).

After 30 minutes, squeeze the pumpkin well with your hands to remove the excess water and transfer it to another bowl.

Add the sugar and ground cinnamon, mix everything well and set aside.

Unroll a rectangular puff pastry sheet and spread it out. Brush the surface with a little oil.

Place the second rectangular sheet on top and trim the edges so they are the same size.

Place a little filling at one end and fold the pastry into a triangle. Then cut.

Repeat with the remaining pastry and filling until you run out.

Place the turnovers on a baking tray lined with parchment paper and brush each one with beaten egg yolk.

Bake at 180°C (350°F) for about 30 minutes, or until deep golden.

Remove from the oven and let cool completely. Finally, dust with powdered sugar.

And it's ready!