Ingredients:

1/4 cup Mango Nectar Juice
1/4 cup Maple Syrup
1 cup crumbled Goat Cheese
2 cups roasted, mashed Butternut Squash
1 package Puff Pastry Sheets – 2 sheets make 8 turnovers
1 egg – for egg wash
Dried Basil Flakes

Preparation:

Heat ¼ cup Mango Nectar and ¼ cup Maple Syrup for glaze – set aside until serving
Roast 1 large butternut squash in 400’ oven – Scoop out roasted butternut pulp, mash pulp and reserve until final baking time – can be done up to 2 days before serving and held over in the refrigerator
Crumble goat cheese and have ready for preparation and baking
Fold out 1 sheet of puff pastry on a floured board – cut into 4 equal squares
Brush all sides of each square of puff pastry with egg wash
Place 2 Tbs roasted butternut squash, goat cheese and dried basil crosswise - corner to corner in each puff pastry square
Fold over puff pastry and pinch all around with a fork to secure
Make two scissor cuts in top of each turnover to let steam escape – brush all over with egg wash
Repeat assembly with second puff pastry sheet
Place on parchment lined baking sheet – bake at 400’ for 15-20 minutes until golden brown and puffy

Presentation:

Remove from oven, place on individual serving plate, brush with warm Mango/Maple Glaze, sprinkle with Dried Basil - serve immediately.