Squash and Havarti Turnovers

Squash and Havarti Turnovers

60 min+


  • Preheat the oven to 400° F and line a baking sheet with parchment paper. Set aside.
  • Thinly slice the shallots. Heat two tablespoons of olive oil over medium heat in a large skillet and add the sliced shallots and 1/2 teaspoon of salt. Stir and cook for 4-5 minutes until the shallots begin to char on the edges. Decrease the heat to low, and cook for 40-45 minutes, stirring frequently, until shallots are deeply caramelized and soft. Set aside.
  • While the shallots are caramelizing, roast the squash. Carefully trim the ends and scoop out the seeds. Slice the squash into 1” wedges and place them on the prepared sheet tray. Drizzle the squash with the remaining 2 tbsp of olive oil, 1/2 tsp kosher salt, black pepper, and thyme sprigs. Toss to coat. Roast the squash for 15 minutes, flip them, and then roast for another 15 minutes, until the squash is soft and the edges are golden brown. Let cool.
  • When the squash has cooled, transfer it to a bowl and mash it with a fork. Taste, and season with salt and pepper if needed. *Shallots can be caramelized and squash can be roasted ahead of time. Store in the refrigerator until you are ready to use.*
  • Preheat the oven to 425° F and line a baking sheet with parchment paper.
  • Roll one sheet of puff pastry into a 9x12” rectangle. Use a sharp knife to divide into twelve 3x3” squares.
  • Cut the havarti slices into quarters. Place one quarter of havarti on half of each of the puff pastry squares. Top the cheese with 2 tsp of roasted squash and 1/2 tsp of caramelized shallots. Finally, add another quarter slice of havarti and then fold the puff pastry up and over the filling to create a triangle-shaped turnover. Seal the edges using a fork and place on the prepared sheet tray. Repeat with the remaining turnovers.
  • When you are ready to bake, brush the tops of the turnovers with beaten egg and cut a small slit in the tops for venting. Bake for 15-17 minutes, until the puff pastry is deeply golden and the cheese is bubbling. Let cool slightly before serving.


Olive oil, divided
4 tbsp
Small shallots
Acorn courgette
Sprigs fresh thyme
Kosher salt, divided
1 tsp
Black pepper
¼ tsp
Puff pastry sheets
Havarti cheese
12 slices
Egg beaten