I’ve never worked with butternut squash before, but I have been eyeing this recipe since it was published in Food and Wine’s Thanksgiving issue in 2008. A game night approached at the McRitchie household and I realized I was too busy to make anything good, so I approached this recipe with the idea of making them on Sunday, freezing them, and reheating on Friday night. Lucky me, it was a success.

How to make this last:

* Make the entire recipe, eat what you need and freeze the rest! They reheat beautifully at 350 degrees for about 15-20 minutes, but check on them often

Butternut Squash Turnovers
from Food and Wine Magazine Issue: Thanksgiving 2008
1/4 cup extra-virgin olive oil
3 Large leeks, white parts only, cut into 1-inch dice (about 2 cups)
1/2 lb shitake mushrooms
2 garlic cloves, chopped
2 T thyme leaves
Salt and freshly ground pepper
One 2-lb butternut squash (peeled, seeded, and cut into 1/2 inch dice– good luck with this step!)
14 ounces all-butter puff pastry, thawed if frozen (highly recommend that pillsbury dough. easier to work with)
3/4 lb goat cheese (about 1 & 1/2 cups)
1 large egg lightly beaten

Preheat the oven to 375°. Peel and cut the butternut squash. Here’s a good link: Here!  Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with 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.

While the squash is roasting: 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. Add squash when done baking.

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.

Shared with: Game night folks! Paul, Dani, John, Amelia, Susie, Brett and Jimmy!
Paired with: waaaay too much wine and yelling

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