Appetizer Trio: Part 3 Newbie

I have been seeing squash recipes in my sleep. I've just got one left from our huge harvest and wanted to show off the garden bounty at the party. Nothing seemed quite right, until I found a turnover recipe from food and wine. It looked tasty, but was really more for a meal sized guy and included some ingredients that were not party people friendly. So, in the spirit of the kitchen I adapted it, and really ended up with a much different, but still tasty recipe. We got the most comments on these from the party-although pretty much everything was gone.

Butternut Squash Turnovers
Note: You can add cheese to this if desired or use the filling in some other kind of fillable pastry. Leftover filling was also VERY tasty in an egg frittata. The filling can also be made in advance and chilled until ready to use. Onion or scallions can be substitutued for the leek if desired. I ended up with about 2 dozen 2inch-ish triangles and about 1.5c leftover filling, but it depends on how thin your pastry is rolled and how full they are filled.

1lb butternut squash, 1/4in dice

3T olive oil

1T sea salt

1T coarse ground rosemary

1t garlic powder

1 leek, sliced thinly white and tender greens

4cloves garlic, minced

1T olive oil

14oz. puff pastry, rolled thin

1egg beaten with 1t water

Toss squash in olive oil and spices and spread on a single layer on a sheet pan. Bake at 400 for approximately 30min or until just tender and starting to brown-don't cook all the way through yet. Chop leek and garlic and add to warmed olive oil, carmelize or sautee until softened. Combine with cooked squash and stir. Cut pastry into 2-3in squares. Place 1-2T of fill on a diagonal line through square and fold into a triangle. Press with fork to seal. Place on baking sheet and brush with egg wash. Bake at 375 for about 25 min or until pastry is golden and cooked through. Serve room temp or warm, can be rewarmed before serving.