Veggie Box Dumpling Squash, cut 1/2" cubes
4 Tbsp olive oil
2 Tbsp butter
2 Veggie Box Leeks, white and light green only, halved and thinly sliced
2 cloves Veggie Box Garlic
1 Tbsp thyme leaves
1/2 package puff pastry (1 roll) or refrigerated pie crust. Or make your own!
4 oz goat cheese
Salt and pepper to taste
Optional: toasted sliced almonds

4 Tbsp olive oil 2 Tbsp butter 2 Veggie Box Leeks, white and light green only, halved and thinly sliced 2 cloves Veggie Box Garlic 1 Tbsp thyme leaves 1/2 package puff pastry (1 roll) or refrigerated pie crust. Or make your own! 4 oz goat cheese

Preheat oven to 375F. Toss dumpling squash cubes with 2 Tbsp, salt, and pepper and roast on a baking sheet until easily pierced with a knife, about 25 minutes. Stir halfway through then let cool. While roasting, heat remaining olive oil and butter over medium high heat in a pan. Add leeks and reduce heat to medium-low, stirring often until very soft, about 20 minutes. Stir in garlic and thyme. Let cool and drain any excess grease. Unroll the pastry on a nonstick baking sheet. Spread leek mixture over crust until 2" from the edge. Add dollops of goat cheese and top with butternut squash. Pull edges of the crust over to make a freeform tart, leaving the center open. Brush pie crust with olive oil then bake for 30-35 minutes or until crust is golden.