Creamy Leek and Blue Cheese Turnovers with Roasted Squash and Brussels Sprout Salad
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Ingredients & Equipment
What we send
- 8 ouncesbutternut squash
- 1/8 ounceparsley
- 1/8 ouncethyme
- 1 clovegarlic
- 1 ouncecrumbled blue cheese
- 2 ouncesshredded mozzarella cheese
- 4puff pastry squares
- 1 tablespoonChampagne vinegar
- 2 ouncesshredded Brussels sprouts
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- aluminum foil
- baking sheets
Preheat oven to 425°F. If leek arrived with dark green tops, trim and discard them. Halve leek lengthwise; cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Cut squash into ½-inch pieces, if needed. Finely chop parsley leaves and stems. Strip thyme leaves, discarding stems, then mince. Peel shallot, halve, and thinly slice. Mince garlic.
Remove leek from water; pat dry. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add leek and shallot; cook, stirring frequently, until light brown and softened, 8-10 minutes. Add garlic; cook, stirring, until fragrant, 1 minute more. Season with ⅛ teaspoon salt and pepper as desired. Add blue cheese and mozzarella to pan; stir to combine. Remove pan from heat and set aside for Step 4.
While leek and shallot cook, line a baking sheet with aluminum foil. On prepared sheet, toss squash with thyme, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 14-17 minutes.
While squash roasts, line a separate baking sheet with parchment paper. Place puff pastry squares on prepared sheet, spacing apart. Add ⅓ cup filling to centers of squares, leaving a 1-inch border. Gently fold 1 corner of each puff pastry square over filling to form a triangle; press edges with your fingers to seal. Brush turnovers lightly with olive oil and cut a small slit on top of each so steam can escape. Bake until puffed and golden brown, 14-17 minutes.
While turnovers bake, in a large bowl, whisk Champagne vinegar, half of parsley, and 1½ tablespoons olive oil to combine. Add Brussels sprouts and roasted butternut squash to bowl with vinaigrette and toss to combine. Season with ¼ teaspoon salt and pepper as desired.
Transfer creamy leek and blue cheese turnovers to serving plates. Serve with roasted squash and Brussels sprout salad alongside. Garnish with remaining parsley. Enjoy!