Butternut Squash and Sage Pockets

The butternut squash soup at Panera is one of my favorites so I made it at home last year. I loved it so much that I started growing butternut squash and have been coming up with recipes for it.

My newest recipe is Butternut Squash and Sage Pockets. You know, like pizza pockets but oh so much better! Butternut squash and sage go so well together and are so ‘fallish' and perfect for Thanksgiving or other Fall Family Activities.

We grow them both the squash and the sage! But don't worry, they are both easy to find at the store this time of year. We used Pillsbury crescent rolls in this recipe too.

Butternut Squash and Sage Pockets

What you need

2 tbsp butter

1 medium size butternut squash

1/4 cup crushed sage (I used dried)

8oz  cream cheese

3 oz  gouda

1 pinch nut meg

1 clove garlic

drizzle of olive oil

2 containers of crescent rolls

Directions

Preheat the oven to 350 degrees. Cut the peel off and chop up the butternut squash into little squares. Put in a dish and cover with aluminum foil. Cook for 30 minutes or until soft.

Mix everything together in a large bowl with a mixer.

When you are finished put the mix in the crescent rolls folding them over to look like an empanada. 

 When you have rolled them up but them in the oven for 10 – 12 minutes.

These were a HUGE hit with my family and I am serving them as an appetizer on Thanksgiving.