Goat Cheese Squash Turnovers

Preheat oven to 400ºF. In a large skillet, add butter and squash over medium heat. Saute, stirring, for 5 minutes until squash has started to soften. Add tomato and scallion and cook for 5 minutes more until mixture is very soft but not watery. To the vegetables, add basil leaves (tear them if they’re very large), the lemon zest, the goat cheese, and salt. Stir very lightly, leaving some chunks of goat cheese. Remove the skillet from the heat.

Sprinkle a board or counter with flour, and unfold the puff pastry. Lightly press the pastry with your fingers to flatten just a little bit. On one half of the pastry, make two mounds of the filling. Fold the other half over the filling, then cut in between the mounds of filling to make two pockets. Press the edges of the pastry together with your fingers. Spray each pastry with cooking spray and sprinkle with salt. Place the pastries on a baking sheet.

Bake the turnovers at 400ºF for 20 minutes or until puffy and golden; cook time will depend on the temperature of the filling. Let cool for 5 minutes, then garnish with extra lemon zest and basil. Cut in half and serve!

Note: You can make the turnovers in advance; just chill them in the fridge on a baking sheet and add a few extra minutes to the baking time.