These seasonal Butternut Squash Turnovers are the perfect savory appetizer. Creamy butternut squash and goat cheese are paired with mild leeks, earthy shiitake mushrooms, garlic and thyme all enveloped in a flaky puff pastry. The buttery turnovers also make an ideal fall lunch alongside a big green salad.
Butternut Squash Turnovers
Makes 12
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
Preheat the oven to 375°. 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 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.
Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. 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.
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. Spoon 2 tablespoons of the shiitake-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.
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.
**I ended up with plenty of extra squash filling. I pureed in the blender and served it as a base to a pork tenderloin. Just a thought!!
Adapted from: Food&Wine
Tina, have you frozen these. Thought I’d make some for the holidays, but would like to make them ahead and then stick them in the freezer. What do you think?
Barb
Yes, Barb freezing works. Make them up to the egg wash on the top. Freeze them on a sheet pan so they don’t stick together and when frozen you can put plenty together in a freezer bag. Defrost at room temperature, egg wash and bake.
Marsha just asked me the same question! I’m making some now to test and will serve them tomorrow. I’ll let you know. I think it will work.
Saw these on Biz’s blog. They look great!
Thanks Mary.