Turnovers with Butternut squash, leeks, and thyme

jane

ingredients

5 cloves chopped garlic
2 Tsp olive oil
1 1/2lbs cubed butternut squash
1 Tsp salt
1/2 Tsp ground black pepper
4 sprigs fresh thyme
2 large leeks (3 C) white only, cut in half lengthwise, thinly sliced and washed
1/2 Tsp dried thyme
1/2 C dry white wine
1 Tbsp fresh thyme, chopped
salt and pepper to taste
2 oz gruyere cheese, grated
1 pkg frozen puff pastry dough defrosted
2 Tbsp water
1 egg slightly beaten

1
Preheat oven to 400*. Combine 2 cloves minced garlic with 1 Tbsp olive oil, 1/2tsp salt and 1/4tsp pepper. Toss with the cubed squash on a cooking sheet. Lay the thyme sprigs on top and roast until just tender and starting to brown- about 30mins. Do not overcook. Remove thyme.
2
Heat remaining oil in a saute pan, add the leeks, 1/2tsp salt, 1/4tsp pepper, and dried thyme. Saute for 2mins until the leeks begin to soften. Add the remaining garlic, cover, and steam for 8 minutes until softened. Ad the wine and cook until the pan is almost dry.
3
Oven to 350*. Gently toss the squash with the leek mixutre in a large bowl. Highly season with salt and pepper to taste.
4
Prepare the dough by rolling it out and cutting into 4 even squares. Place 2/3 C mixture on square and top with 2 Tbsp gruyere. Dampen the edges and fold over dough to form a triangle. Press to seal edges. Cut 3 1" slits in top to release steam. Brush with egg and place on baking sheets - bake for 25-30min, or until golden brown.

Source: jane