Butternut, Kale and Cashew Squares
Butternut squash and kale are two of my favorite fall vegetables. Combined with cashews and feta in a puff pastry, it makes me think this could be a fall version of spanakopita! This could be served for brunch or lunch, or as a dinner entree. You also can make the pieces smaller and serve it as an appetizer. —Arlene Erlbach, Morton Grove, Illinois
Total TimePrep: 30 min. Bake: 15 min.
- 4 bacon strips, cut into 1/2-inch pieces
- 1 shallot, thinly sliced
- 2-1/2 cups peeled butternut squash, cut into 1/2-inch cubes
- 1 teaspoon minced fresh thyme, divided
- 1/8 teaspoon ground nutmeg
- 2 cups chopped fresh kale
- 3/4 cup crumbled feta cheese
- 1/4 cup plus 1 tablespoon chopped cashews, divided
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon water
- Preheat oven to 450°. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon. In same skillet, saute shallot until tender. Add squash, 3/4 teaspoon thyme and nutmeg; cook, covered, until squash is almost tender, about 5 minutes. Combine squash mixture with bacon. Add kale, feta cheese and 1/4 cup cashews; mix well.
- Unfold 1 sheet of puff pastry on a parchment-lined baking sheet; roll out into a 10-in. square. Spoon squash mixture evenly over pastry sheet to within 3/4 in. of edges. Whisk egg and water; brush edges of pastry. Unfold remaining pastry sheet; roll out into a 10-in. square. Place on top of squash mixture. Press edges of pastries together with a fork to seal. Brush top with egg mixture.
- Cut slits in top. Bake until pastry is puffed and golden brown, 15-20 minutes, rotating halfway through to ensure even browning. Sprinkle with remaining cashews and thyme. Cool on a wire rack 5 minutes before cutting into squares.
Nutrition Facts1 piece: 403 calories, 24g fat (7g saturated fat), 34mg cholesterol, 394mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 9g protein.
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