Butternut and Fall Squash Calzones

Makes a baker’s dozen Ingredients 1 bag Trader Joe’s triage of squash (contains cubed butternut squash, yams and turnips) 1 bag Trader Joe’s cubed butternut squash 1 medium sliced onion 1/3 cup Trader Joe mascarpone cheese ¼ cup Trader Joe parmesan – Romano cheese 1 Tbsp golden raisins 1 package Trader Joe premade white flour pizza crust 1 clove chopped garlic 1 sprig chopped sage 1-2 Tbsp olive oil ½ tsp salt ¼ tsp pepper ½ tsp nutmeg Red pepper flakes optional One can Trader Joe olive oil cooking spray. Pre-heat oven to 425 degrees (or according to instructions of premade dough). Remove pizza dough from the refrigerator so it can rise while preparing the filling. Have a cookie sheet ready and spray with Trader Joe olive oil cooking spray. Warm olive oil on medium heat in a skillet large and deep enough to accommodate all veggies. Put all veggies into the skillet; add garlic, salt, pepper and nutmeg. Sauté veggies uncovered until golden on all sides (approximately 10 minutes). Once golden, cover and continue to sauté until tender – this will take approximately another 20 minutes. Turn heat down to low and mash ingredients together with a potato masher. They do not need to become creamy; you are just looking for a chunky but blended mixture. Add the remaining ingredients of sage, raisins and cheeses. Mix thoroughly. This is a good point to taste for any additional salt or pepper as well. Those who like a spicier flavor can also add red pepper flakes ¼ tsp at a time according to taste. Set aside uncovered so it can cool. Roll out pizza crust on a clean floured surface until very thin. Find a soup bowl or any dish with similar shape to use as a “cut out” for your calzone. You are looking for approximately 6 inches in diameter but the size does not have to be exact. As you cut out your circles, pull excess dough away. One circle at a time, scoop 2-3 Tbsp. of your veggie mixture into the center of half the dough circle. You want each calzone to have a nice plump shape – not flat and not overflowing either. Pull the empty side of the dough over the veggie half and press sides together with your fingers. Using a fork, score the edges to both create a rustic look and to bind the edges together. Place the calzone on the baking sheet and continue until dough is finished and/or cookie sheet is full. Spray the tops of the calzones with olive oil cooking spray. Place the sheet in the center oven rack and bake according to the instructions of the pie or pizza dough (approximately 20 minutes). But keep an eye on them! They are ready once they have attained a golden brown finish. Repeat this process until all your calzones have all been baked.