RECIPE ALERT: Hot Potato & Butternut Squash Turnovers

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You missed out if you didn’t stop by one of our Whole Foods events last week!  Customers enjoyed our Asian beef bites and hot potato & butternut squash turnovers so much that we could barely keep enough samples on our display table! Guests also had the chance to talk with some of our “men in blue” and were delighted by the entire experience.  We want to thank everyone who stopped by and hope you enjoy our turnover recipe.

Hot Potato & Butternut Squash Turnovers

For the dough:
9 oz. cream cheese
8 oz. butter
1 lb. all-purpose flour
1 tsp. salt
Mix cream cheese, flour and butter at medium speed.  Be sure to scrape the bowl. Wrap the dough and chill for one hour.

For the filling:
1 lb. peeled potato (cooked and mashed)
1 lb. peeled butternut squash (cooked and mashed)
1 c. sour cream
1 tsp. roasted garlic puree
Salt and pepper to taste

Combine all filling ingredients in a stainless steel bowl and chill for one hour.

For the egg wash:
1 beaten egg

Directions:

  1. Pre-heat the oven to 350 degrees.
  2. On a flat surface, thinly roll out dough to 1/8 of an inch thick. With a cookie cutter, cut twenty 2¾-inch circles.  Refrigerate for 30 minutes.
  3. On one half of each circle, put a tablespoon of filling and brush the edges with egg wash.
  4. Fold the dough over and seal with a fork by pressing the edges together. Make a slit on top of each and place on a greased cookie sheet.
  5. Brush turnovers with egg wash and bake for 25 minutes. Serve warm and enjoy!

For the cream sauce:
2 c. cream 
2 tbsp. fresh lemon juice 
2 tbsp. fresh basil cut into strips
Salt and pepper to taste 

Over medium heat, and using a heavy qauge pot, reduce the cream by half.  You should be able to coat the back of a spoon with the cream once ready.  Add the remaining ingredients to the cream and mix well.  Drizzle over the turnovers and serve warm.

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