Sage Hamantaschen Dough

In a medium bowl, combine the all-purpose flour, garlic powder, salt, and fresh sage.

Add cubed margarine and vegetable shortening to flour mixture; mix with a pastry cutter or fork until it resembles coarse sand.

One tablespoon at a time, add ice water and mix with your hands. When dough forms a ball, stop adding water.

Wrap dough in plastic wrap; refrigerate for 30 minutes or more. Dough can be refrigerated for up to three days, or can be frozen for later use.

Roasted Butternut Squash

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Combine squash, leeks, onions, garlic, salt, pepper, and extra virgin olive oil; spread out on the baking sheet in one layer.

Bake 45 minutes at 400°F, until squash begins to brown on top. Set aside to cool.

Sautéed Ground Turkey

In a skillet, heat extra virgin olive oil over medium-high heat. Add ground turkey; cook 5 to 8 minutes, until cooked through.

Add thyme, cumin, garlic powder, salt, and pepper to turkey; stir to combine. Cook 2 more minutes, then remove from heat.

Assemble Hamantaschen

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Remove dough from fridge, let sit for 30 minutes on counter to warm up.

Dust a flat surface with all-purpose flour; roll out dough to ¼ inch thickness.

With any size cookie cutter, cut circles from dough; place on the parchment paper.

Spoon one teaspoon of ground turkey into center of each circle of dough; top turkey with one teaspoon roasted squash.

Pinch together edges of dough to form triangle; brush dough with egg wash.

Bake hamantaschen for 30 minutes, until dough is golden on top.

Allow hamantaschen to cool briefly. Serve with cranberry sauce.