Butternut Squash Turnovers

After sharing a few Thanksgiving appetizers last week I am moving into holiday side dishes! This recipe for Butternut Squash Turnovers is a new addition to my holiday repertoire! Everyone loves a turnover…why not change up the usual suspects of fruity, sweet flavors and create a savory turnover! This is a perfect side dish to your mashed potatoes, turkey, stuffing and other fabulous Thanksgiving staples! This turnover has butternut squash, leeks, mushrooms, garlic and thyme and is finished with a few crumbles of goat cheese before being wrapped in a flaky puff pastry dough! 

Butternut Squash Turnovers
Yields 12
This is a perfect side dish to your holiday feast! This turnover has butternut squash, leeks, mushrooms, garlic and thyme and is finished with a few crumbles of goat cheese before being wrapped in a flaky puff pastry dough!
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Ingredients
  1. 1/4 cup extra-virgin olive oil
  2. 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
  3. 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
  4. 2 garlic cloves, chopped
  5. 2 tablespoons thyme leaves
  6. Salt and freshly ground pepper
  7. One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
  8. 14 ounces all-butter puff pastry, thawed if frozen
  9. 3/4 pound fresh goat cheese (1 1/2 cups)
  10. 1 large egg, lightly beaten
Instructions
  1. Preheat the oven to 375 degrees. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.
  2. Line a large rimmed baking sheet with foil. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.
  3. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares.
  4. Spoon 2 tablespoons of the mushroom-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.
  5. Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.
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