Red Curry Apple and Squash Turnover

The red curry and apple squash turnover from Cory Hughes, chef of Fig & Ash.

Cory Hughes of Fig & Ash shares his Thanksgiving recipes, based on the “warm, nourishing, stick-to-your-guts kind of food,” he keeps on his own holiday table.

Red Curry Apple & Squash Turnover

Ingredients

½ cup delicata squash, peeled and diced

2 Granny Smith apples

1 orange, zested and juiced

1 ½ tbsp brown sugar

2 tbsp flour

½ tsp Chinese five-spice power

1 tsp red curry paste

½ tsp kosher salt

1 can Pillsbury crescent roll sheet

1 large egg

¼ cup turbinado sugar

Instructions

Preheat a convection oven to 400 degrees.

Take the squash, coat it with some olive oil, add salt and pepper, and cook in the oven for 10 minutes until soft. Cool down to room temperature.

Peel and chop the apples into large cubes. In a mixing bowl mix the apples, squash, orange juice and zest, brown sugar, flour, Chinese five-spice, red curry paste, and salt and mix well to coat.

Cut the crescent roll sheet into 2 equal halves. Gently roll the squares into a diamond shape, and don't go too thin. Top each diamond with the divided apple-squash mixture. Fold the diamond in half over the apple mixture and gently press the edges with a fork to help seal. Whisk the large egg with 1 tablespoon of water and brush on the pastry shell. Sprinkle the coated turnovers with turbinado sugar and bake for 17-20 minutes until golden brown.

Ice Cream

Buy a pint of your favorite vanilla ice cream, and leave on the counter until it begins to soften up.

Add 2 tablespoons of Chinese five-spice powder and 1 tablespoon dried tangerine peel (dried orange peel is ok, too.) Stir in the ingredients well and refreeze.

Scoop the ice cream on top of the baked turnovers when ready to serve.

RECIPE BY CORY HUGHES/PHOTOGRAPHY BY DAVE BRYCE/STYLING BY KEITH RECKER