'Food & Wine' Magazine's Buttery Squash Turnovers Recipe

'Food & Wine' Magazine's Buttery Squash Turnovers Recipe
10 Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 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 1/2-inch dice
  • 14 ounces all-butter puff pastry, thawed if frozen
  • 3/4 pound fresh goat cheese (1 1/2 cups)
  • 1 large egg, lightly beaten
Nutrition
330
17% daily value
12 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

35% 22

Saturated

36% 7

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

9% 26

Carbs (net)

- 23

Fiber

11% 3

Sugars

- 2

Sugars, added

- 0

Protein

17% 8

Cholesterol

9% 26

Sodium

17% 418

Calcium

8% 81

Magnesium

10% 40

Potassium

10% 344

Iron

13% 2

Zinc

5% 1

Phosphorus

19% 134

Vitamin A

47% 419

Vitamin C

27% 16

Thiamin (B1)

15% 0

Riboflavin (B2)

15% 0

Niacin (B3)

15% 3

Vitamin B6

13% 0

Folate equivalent (total)

18% 71

Folate (food)

- 34

Folic acid

- 21

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

17% 14
Comments
 
×