Preheat your oven to 350° and remove the puff pastry from the freezer to begin thawing. Cut the squash in half lengthwise and scoop out and discard the seeds in the center. Place the squash on a lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. On a separate piece of tinfoil, toss the garlic cloves (unpeeled) with 1 tsp. olive oil and wrap into a small packet. Add this packet to the pan with the squash. Bake the squash and garlic for 50-60 minutes until the squash is tender when poked with a fork.

Allow the squash and garlic to cool to the touch. Scoop out all of the meat of the squash and add to a medium bowl. Remove the garlic from the tinfoil packet and peel and mash them with a fork. Add the garlic to the squash along with the apple, goat cheese, 1/2 tsp. salt, chutney and Parmesan. Beat until smooth and for added creaminess, use your immersion blender to blend smooth.

Take each of your sheets of thawed puff pastry and cut into 9 equal squares. Spoon 2-3 Tbsp. of squash mixture onto the center of each small square of puff pastry. Dip your finger in water and run it across the edges of the squares. Fold the pieces over from corner to corner to create a triangle and seal by pressing the edges with a fork.

In a small bowl whisk one egg with water and brush the tops of each triangle with the mixture. Place them on a lined baking sheet and bake for 20-25 minutes until they are puffed and golden brown. Remove from the oven and serve warm or at room temperature.

NOTE: After assembling the turnovers, you can freeze them in an airtight container for up to 60 days. When going to bake the turnovers, add 5-10 extra minutes to the baking time.