EVER since the weather turned cold and blustery, I’ve had puff pastry on the brain in buttery, flaky profusion.

My initial thought was to make savory turnovers stuffed with autumnal ingredients. But which ones? Caramelized onions? Parsnips? Mushrooms? One of the many varieties of bulbous winter squash I keep eyeing at the farmers’ market?

In the end I decided on a combination of butternut squash, mushrooms and goat cheese. Butternut squash is easier to peel than its more decorative but thicker-skinned brethren. And I love its mellow sweetness, a good contrast to the rich earthiness of the mushrooms and the creaminess of the cheese.