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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (peeled, cubes, from 1 medium [2-pound] squash)
- 64 oz. shallots (total, peeled, root ends trimmed, and halved)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. freshly grated nutmeg
- 1/8 tsp. kosher salt (divided)
- 3/4 tsp. black pepper (divided)
- 1 frozen puff pastry sheet (thawed, from 1 [17.3-ounce] pkg.)
- 3 oz. gruyère cheese (shredded, about 3/4 cup)
- 3 oz. fontina cheese (shredded, about 3/4 cup)
- 2 large egg yolks
- 1/4 cup crème fraîche
- 1 tsp. grated lemon zest
- 1 tsp. juice
- 2 tsp. fresh thyme leaves
- 2 tsp. sherry vinegar
- 1 cup baby arugula (loosely packed, about 1/2 ounce)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium390mg16% |
| Potassium2090mg60% |
| Protein29g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate96g32% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A420% |
| Vitamin C110% |
| Calcium60% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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