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Nutrition Facts
Serving Size 106 g
(Approx. 20 Servings)
Amount Per Serving
Calories 330 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 180 mg 8%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 7 g
Vitamin A 50% Iron 8%
Vitamin C 8% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut Squash & Gruyere Cheese Hand Pies

Prep Time
4 hours
Cook Time
1 h 20 m
Total Time
5 h 20 m
20  People


Recipe makes 20 Servings

1 butternut squash, halved lengthwise & seeds removed
2 Tbsp olive oil, divided
2 yellow onions, julienned
2 garlic, chopped
1 Tsp morton & bassett thyme
1/2 Tsp Spice Islands Sage
1 1/2 cup(s) shredded Gruyere cheese
1/2 cup(s) H-E-B Organics Whole Wheat Flour
2 boxes puff pastry, thawed
3 eggs, beaten
1/4 cup(s) water
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Preheat oven to 400ºF.
Brush squash with half the oil and place face down on a foil lined baking sheet. Bake about 1 hour or until tender. Set aside to cool.
Meanwhile, add remaining oil to a large skillet over medium-low heat. Add onions, garlic, and dried herbs. Cook 30 to 45 minutes, stirring frequently, until onions are dark brown. Place in a large mixing bowl and set aside.
Once squash is cool enough to handle, scoop out flesh and combine with caramelized onions and Gruyere cheese. Place in fridge to cool.
Dust a clean surface with flour.
Unroll puff pastry on the floured surface and lightly roll dough to about ¼ inch thickness.
Using a biscuit or cookie cutter, cut 4-inch circles.
Spoon 2 tablespoons chilled filling into center of each pastry disk.
Fold into half moons and press edges together with a fork. Place on a lightly greased baking sheet.
Mix eggs and water together then lightly brush on finished pastries.
Bake at 400ºF until golden brown, about 10 - 15 minutes.
Serve warm or at room temperature.



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