butternut squash turnovers and how to keep the right plates spinning

“It’s not hard to decide what you want your life to be about. What’s hard…is figuring out what you’re willing to give up in order to do the things you really care about.”

I started reading Bittersweet by Shauna Niequist over my break and although I now have the time to zip through the whole book in one sitting, I find myself wanting to slow-march through it in order to allow some of the real gems of her thoughts to sink in. The phrase above has been especially poignant in my mind this week as I have been considering what it means to practice beliefs and live life out of properly ordered priorities. I have been still with Ben without my mind wandering to 1000 other places and tasks. I have dined well with people I love. I have spent time with God in a non-hurried manner. I have sat and laughed and shared good wine with family. I have been able to do all these things because I have time. So what will I continue to do when I no longer have the time? In this chapter of her book, she makes a list of things she does not do in order to save time for the things she does do (those she views to be most important and encompassing of her beliefs).  I picture a lady frantically keeping 10 plates spinning instead deciding to spin only 5, and spin them well (this lady seems far less frazzled in my head).

There is only so much time. What will we capitulate in order to really stand for the thing we want to stand for? What will we be most proud of accomplishing when we are willing to sacrifice those other petty accomplishments?  

Butternut squash and caramelized onion turnovers

(adapted from Food & Wine)

these would be a good appetizer...
they also served us well as a late night snack
after biking home from Little Matt's margaritas

One 3-pound butternut squash, halved lengthwise and seeded

Salt and freshly ground pepper, olive oil

1 medium sized sweet onion, roughly chopped

1 ½ cups grated Gruyère cheese

1 ½ teaspoons finely chopped fresh thyme

All-purpose flour, for rolling out the pastry

2 package puff pastry

Egg wash (2 large egg yolks lightly beaten with 2 tablespoons whole milk)

Preheat the oven to 400°. Drizzle the squash with olive oil, sprinkle with salt and pepper, and roast for 30 minutes or until tender. Allow it to cool, then scoop out the flesh and discard the peel.

Next, heat up a tablespoon of olive oil in a large skillet. Add your onions and sprinkle over salt, pepper, and a pinch of sugar. Stir occasionally until they loose their moisture and start to look caramelized and crispy. I had a moment in the kitchen during this part, as the onions-in-a-hot-skillet aroma is truly one of the most satisfying and good-memory-provoking smells for me. When your onions are done, add the roasted squash, thyme, and Gruyère and gently mash all these components together.

On a floured surface, roll out the thawed puff pastry to about a 2 mm thickness. Use the top of a wide rimmed glass (or a large cookie cutter) to cut circles out of the dough. Top each round with 1 tablespoon of your squash mixture and fold in half (like a moon). Press the edges together with a fork to seal. Refrigerate these as you make them until you are ready to bake.

Heat oven to 375 degrees. Brush the turnovers with the egg wash and bake for 20 minutes, or until golden. Serve warm!