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Butternut, Kale & Cashew Squares

Prep Time:

30 Minutes

Cook Time:

15 Minutes


9 Servings



About the Recipe


  • 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


Step 1

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.

Step 2

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.

Step 3

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 Facts 1 piece: 403 calories, 24g fat (7g saturated fat), 34mg cholesterol, 394mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 9g protein.

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