Prepare the dough about 30 minutes before you plan to cook. Sara used whole wheat flour, and I followed her lead. To make this gluten free, you could alternatively use something from the market, I like this. Preheat the oven for 500′. Combine diced butternut squash, shallots, and onions in a heavy bottomed pot with a pat of ghee or butter. Sauté until the onions are soft and the squash is tender, about 8-10 minutes. Toss in the apples and a dash of sea salt. Stir together and cook for another 2 minutes. Remove from heat.
Prepare the dough on a well-floured surface by pressing (see video, pounding with no rolling pin to my name) the dough out into a large-ish rectangle shape. On first go, my dough was too thin — give yourself 1/4″ thickness to work with. Cut into 6 or 8 squares, size depends on how small or large you want to make these dudes. Fill with squash-apple mixture, sprinkle with rosemary and lemon zest. Pull one corner to the other side and fiddle and press the edges to seal everything up. We added goat cheese to a few after the fact, and those were quite good. It’s up to you. Brush sealed calzones with olive oil and sprinkle with a bit of coarse salt. Bake for 12-15 minutes until just slightly browned. Shaun suggests warm marinara for dipping.