Maple and cinnamon-roasted butternut squash and sweet Honeycrisp apple liven up the creamy ricotta cheese to make a luscious filling in these buttery turnovers. The crispy fried sage ties everything together for a mostly sweet but slightly savory hand-held dessert! —Bonnie Meyer
medium butternut squash (about 2 pounds), halved lengthwise and seeded
butter, cut into pieces and softened
pure maple syrup, divided
large sage leaves (fresh)
large Honeycrisp apple (about 7-8 ounces), peeled, quartered, and cut into 1/2 inch dice
Preheat oven to 400 degrees Farenheit. Place the butternut squash halves on a baking sheet with the flesh side up. Smear the butter over the flesh of the squash. Drizzle each half with 1 tablespoon maple syrup and sprinkle with cinnamon. Roast the squash for 40-45 minutes, or until the flesh is tender when poked with a fork. Let cool, then remove the skin and cut into 1/2 inch dice.
Heat olive oil in a small skillet over medium-high heat until hot. Fry sage leaves, 2 at a time, until crispy, about 2-3 seconds. Transfer with a fork to paper towels and let cool.
In a medium-sized bowl, toss the apples with the orange juice. Add the squash and remaining tablespoon of maple syrup and toss until coated.
On a lightly floured work surface, gently roll out each sheet of puff pastry dough. Using a pizza cutter, divide each sheet into four squares. Spoon 2 tablespoons of the squash and apple mixture into the middle of each square and top with 2 tablespoons of ricotta and 1 crumbled sage leaf. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.
Arrange the turnovers on a greased baking sheet, about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg and sprinkle with sugar. Bake for about 20 minutes, until the pastry is golden brown. Serve warm or at room temperature.