By Meghan Prichard, nestMeg
1 2-lb. butternut squash, peeled, seeded and diced into 1/2-inch pieces
Olive oil
Salt and pepper
3 leeks, diced into 1/4-inch pieces
1/2 pound shiitake mushrooms, destemmed and sliced into 1/2-inch pieces
2 garlic cloves, minced
2/3 tablespoon dried thyme
14 ounces puff pastry, thawed
1-1/2 cups goat cheese or gruyere or a combination
1 egg, beaten
1. Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. Place the squash on the sheet, drizzle with two tablespoons of olive oil, season with salt and pepper, and bake for about 25 minutes, until softened and starting to brown.
2. Meanwhile, in a large pan, heat 2 tablespoons of the olive oil, add the leeks, and cook over medium-low heat until softened, about 5 minutes. Add the mushrooms and cook for about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes.
3. Season with the butternut squash with salt and pepper and toss with the butternut squash in a medium-sized bowl.
4. Using the same baking sheet, line with parchment paper. Roll out puff pastry dough on a floured surface until it’s about a 12-by-16-inch rectangle. Cut pieces of pastry into squares, place a tablespoon or two of squash and mushroom mixture into the center of each, and top with cheese.
5. Brush beaten egg around the edges of the squares. Fold the pastry dough over to form triangles and crimp with your fingers or a fork.
6. Place completed turnovers on the baking sheet and brush with more egg. Bake for 20 to 25 minutes, until pastry dough is golden brown.
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