Butternut Squash Turnovers Recipe

Ingredients

  • ¼ cup extra-virgin olive oil
  • 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
  • ½ pound shiitake mushrooms, stems discarded and caps sliced ¼ 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 ½-inch dice
  • + 3 more ingredients
    • 14 ounces all-butter puff pastry, thawed if frozen
    • ¾ pound fresh goat cheese (1 ½ 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 ga...

View full recipe at SpringPad

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