Moroccan-Spiced Butternut Squash Turnovers

These turnovers are spiced with ras el hanout, a traditional Moroccan spice mixture. These are formed into triangular purse-shaped turnovers; pre-made pie dough could be used as well as scratch.

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1⁄3 cup raw almonds
  • 4 cloves garlic, minced
  • 1 tablespoon ras el hanout (purchased or homemade*)
  • 1 (14-ounce) can diced tomatoes, with juice
  • 3 cups (about 1 pound) diced, peeled butternut squash
  • 1⁄3 cup slivered dried apricots
  • Double-crust pie dough, rolled out into 2 (12-inch) circles and refrigerated
  • 1 egg, beaten for egg wash

Heat oil in Dutch oven over medium heat. Add onions and almonds and sauté 2–3 minutes, or until onions begin to brown. Add garlic and spice mixture and cook 1 minute. Add tomatoes, squash and apricots. Stir well. Bring to a boil then reduce heat to low and simmer, covered, 30 to 40 minutes, or until squash is tender. Turn out into a bowl and let cool slightly.

Preheat oven to 350 ̊F.. Take 1 dough circle out of the refrigerator and cut into quarters. Place 1⁄2 cup squash mixture in center of dough triangle, brush edges with water and bring together to form a triangular purse shape. Pinch edges together to seal. Place on baking sheet and brush with egg wash. Repeat with remaining filling to form 8 turnovers. Bake 40 to 45 minutes, or until well browned.

Makes 8.

*Ras el hanout

If you like mixing your own spices, you can make your own ras el hanout by combining the following:

  • 3⁄4 teaspoon ground coriander
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground paprika
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon ground cardamom
  • 1⁄4 teaspoon ground turmeric
  • 1⁄4 teaspoon ground ginger
  • Pinch cayenne pepper