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Mandie

Butternut Squash and Sage Pockets

Flaky crescent pockets filled with roasted butternut squash, cream cheese, gouda and sage.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 pockets
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed (about 3 cups)
  • 1 tbsp olive oil
  • 8 oz cream cheese softened
  • 3 oz gouda shredded
  • 2 tsp dried sage or 2 tbsp fresh, chopped
  • 1 clove garlic minced
  • 1 pinch nutmeg
  • 1/2 tsp salt
  • 2 cans refrigerated crescent dough (8 oz each)
  • 2 tbsp butter melted

Method
 

  1. Heat oven to 375°F. Toss the squash with olive oil, cover with foil and roast 25 to 30 minutes until very soft. Cool slightly.
  2. Mash the squash with the cream cheese, gouda, sage, garlic, nutmeg and salt.
  3. Unroll the dough and separate into rectangles (press seams together). Cut each in half to make squares.
  4. Place a spoonful of filling on each, fold over and seal the edges with a fork.
  5. Brush with melted butter and bake 12 to 15 minutes until golden.