Ingredients
4 bacon strips, cut into 1/2-inch pieces1 shallot, thinly sliced2-1/2 cups peeled butternut squash, cut into 1/2-inch cubes1 teaspoon minced fresh thyme, divided 1/8 teaspoon ground nutmeg2 cups chopped fresh kale3/4 cup crumbled feta cheese1/4 cup plus 1 tablespoon chopped cashews, divided 1 package (17.3 ounces) frozen puff pastry, thawed1 large egg, beaten1 tablespoon water
Preparation
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.
