Butternut Squash Turnovers

 Ingredients

serves 6

• 1/8 cup extra-virgin olive oil
• 1-2 large leeks, white parts only, cut into 1-inch dice
• 1/4 pound shiitake mushroom caps sliced 1/4 inch thick
• 1 garlic cloves, chopped
• 1 tablespoons thyme leaves
• Salt and freshly ground pepper
• Half of 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
• 1 sheet all-butter puff pastry, thawed if frozen
• shredded smoked gouda cheese
• 1 large egg, lightly beaten 

Preheat the oven to 375°. In a large skillet, heat 1 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake 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.

In a large bowl, toss the squash with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the squash on a baking sheet and bake for about 12-15 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. Gently unfold the sheet of thawed puff pastry. Cut the pastry into 6 even squares. Spoon 1-2 tablespoons of the shiitake-squash mixture onto each square and top with 1 tablespoon of shredded smoked gouda. 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.

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.

Original recipe from Food & Wine