Butternut Squash, Mushroom & Spinach Pithivier - Edible Marin & Wine Country

Ingredients

• 6 large savoy cabbage leaves
• 2 medium butternut squash (about 2 to 3 pounds total)
• Extra-virgin olive oil for drizzling, plus 1 tablespoon
• Salt and freshly ground pepper
• 1 tablespoon maple syrup (optional)
• Smoked paprika (optional)
• Fresh thyme, rosemary and sage (optional)
• 1½ pounds mushrooms, preferably cremini, button or a mix
• 4 tablespoons unsalted butter or olive oil
• 1 small shallot, finely minced
• 6 garlic cloves, minced
• 2 –4 teaspoons fresh thyme or 1 teaspoon dried thyme
• 1 –2 tablespoons dry white wine, sherry or madeira (optional)
• 2 –3 tablespoons heavy cream (optional, if you want a richer tasting mixture)
• 15 ounces fresh spinach
• Fresh lemon juice
• 6 sheets puff pastry (thawed overnight in the refrigerator if frozen)
• 2 eggs, beaten (for egg wash)