Butternut Squash Turnovers

Name: Butternut Squash Turnovers
Cook time: 40 min
Yield: 12
Ingredients: 1/4 cup extra-virgin olive oil; 3 large leeks, white parts only, cut into 1-inch dice (2 cups); 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick; 2 garlic cloves, chopped; 2 tablespoons thyme leaves; Salt and freshly ground pepper; One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice; 14 ounces all-butter puff pastry, thawed if frozen; 3/4 pound fresh goat cheese (1 1/2 cups); 1 large egg, lightly beaten

Butternut Squash Turnovers was pinched from <a href="http://www.foodandwine.com/recipes/butternut-squash-turnovers" target="_blank">www.foodandwine.com.</a>

"Jeremy Sommer often hosts the cooking club at his furniture company's warehouse. His buttery squash turnovers make a perfect fall lunch alongside a big green salad...."

INGREDIENTS

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1/4 cup extra-virgin olive oil

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3 large leeks, white parts only, cut into 1-inch dice (2 cups)

•

1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick

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2 garlic cloves, chopped

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2 tablespoons thyme leaves

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Salt and freshly ground pepper

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One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice

•

14 ounces all-butter puff pastry, thawed if frozen

•

3/4 pound fresh goat cheese (1 1/2 cups)

•

1 large egg, lightly beaten

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