Butternut Squash Turnovers

I was trying to figure out the other day what to do with that other 1/2 butternut squash and then I randomly got an email from one of the zillions of newsletter/email/feed things for this butternut squash turnovers....isn't it weird how these things show up just when you need them. I of course had to mess with the recipe, so my version included  roasted butternut squash and mushroom medley (mix of  shiitake, portobello, straw mushroom, and crimini) , and caramelized onions with parmesan cheese wrapped in puff pastry. Takes a little bit of time to make but really delicious! Give it a try and let me know how it turns out! 

Ingredients:

1/4 cup extra virgin olive oil
1/2 onion diced
1/2 pound of shiitake mushrooms (i used some mixed mushrooms, but the shiitakes should be fine)
2 garlic cloves, minced
2 lb butternut squash, peeled, seeded, cut into 1/2 in dice
2 sheets of puff pastry
1/4 cup of shredded parmesan (you wont need all of it)
salt and pepper to taste

 

(the turnovers just before closing)

Directions

1. Preheat oven to 375F. Toss the butternut squash with 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on a rimmed baking sheet lined with aluminum foil. and bake for about 25 minutes until softened and starting to brown.
2. In a skillet, heat the olive oil, add the onions and garlic and saute for about 5 minutes, stirring occasionally, then a add the mushrooms and cook until most of the liquid from the mushrooms has evaporated (about 5 more minutes). Season with salt and pepper. 
3. When the butternut squash is ready, mix with the onions and mushrooms and set aside. 
4. Take the sheets of puff pastry and roll out a little on a floured surface. The original recipe said you could get 12 pieces but, i only got 9 pieces which i felt were a good size. I basically cut them lengthwise along the fold and then cut each strip into 3 pieces. 
5. Beat an egg.
6. Take a square of the puff pastry and lightly brush the edges with the beaten egg. Spoon about 1-2 teaspoon of the squash/mushroom mix onto the sheet. Add a generous pinch of parmesan on top. Fold the pastry over to form a triangle. Make sure the edges are sealed tight. Use a fork to decorate the edges (it really makes it looks prettier to do that so don't skip this step). Repeat until all of the pastries are done. 
7. Using the remaining egg, brush the tops of each pastry. This will help the pastries to brown. 
8. Bake in the 375F oven for about 25 minutes until golden brown. 

See, isnt it so pretty with the forked edges?

The tray of turnovers about to go in the oven.