Butternut, Kale And Cashew Squares

• 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

1. Preheat oven to 450u0b0. 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.
2. Unfold 1 sheet of puff pastry on a parchment-lined
3. ; 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.
4. 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.

bacon strips, shallot, butternut squash, fresh thyme, ground nutmeg, fresh kale, feta cheese, cashews, pastry, egg, water

Taken from www.tasteofhome.com/recipes/butternut-kale-and-cashew-squares/ (may not work)