These cheesy squash-filled knishes are an autumnal take on my Savory Potato & Onion Knish recipe (http://food52.com/recipes...). They take a little bit of time to make, but the end result is certainly worth it.
I love making a big batch of these, freezing them and reheating them in the toaster oven for easy weekday breakfasts and last-minute weekend brunches.
The dough and the technique is adapted from Joe’s Pastry’s recipe for “The Tra-dish Knish.” —Asha Loupy
Overall this dish is delicious, and they fill your house with a delightful cheesy smell while baking. The recipe is well written and the techniques used to create this dish were easy to follow, even for someone new to making knishes! the cooking time after you add the sugar to the onions was closer to 35 minutes to even start to get a golden color. I think a little more sugar or a little higher temperature might have caramelized these a little nicer. —Whitney