Butternut Squash Turnovers

Fall is here. And so are the good foods and salads. This is the time when you should be gorging on salads and fresh veggie lunch. This is the time when the fruits and vegetables are richest in vitamins, and are best for you.
So, who’s game for some nice buttery squash turnovers? For this, you will need Quarter cup of virgin olive oil

One 2-pound butternut squash: peeled, seeded and cut into 1/2-inch dices 2 chopped garlic cloves 2 cups of white parts of 3 leeks. Cut into 1-inch dice 1/2 pound shiitake mushrooms, caps only 2 tbsps of thyme leave.



Salt and pepper

14 ounces all-butter puff pastry
1 1/2 cups fresh goat cheese
1 lightly beaten egg



Preheat your oven to 375°. In a big skillet, heat up 2 tbsps of the oil. Pour the leeks and fry over moderate heat, stirring intermittently, about 5 minutes. Now add the shiitake and fry again, stirring until their liquid has evaporated. Put in the thyme and the garlic and heat for another 2 minutes. Season it with salt and pepper and transfer to a medium bowl.

Line a baking sheet with parchment paper and lightly oil it. Toss the squash with the residual 2 tablespoons of olive oil and season with some salt and pepper. Spread it on the baking sheet and bake until softened
and starting to brown. Add the squash to the mushrooms and leeks and toss again.

Line a baking sheet with parchment paper, gently roll out the puff pastry On a lightly floured work surface to a 12X16-inch rectangle. Cut the pastry into twelve squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and topper with 2 tbsps of the cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles.



Arrange the triangles on the prepared baking sheet. Brush the tops with the residual beaten egg. Bake for roughly about 25 minutes, until they are golden brown. Serve warm.



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