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Ingredients
Butternut Squash
- 500 g butternut squash peeled, diced (2 cm)
- 1 Tbsp olive oil
- 5 fresh sage leaves torn in pieces
- 1 pinch dried chilli flakes
- fine sea salt to taste
- ground black pepper to taste
Pastry
- 100 g plain flour
- 100 g spelt flour
- 2 sprigs fresh thyme leaves only
- 75 g unsalted butter cold, diced
- 45 g water cold
- 2 pinches fine sea salt
Filling
- 80 g roasted hazelnuts
- 2 garlic cloves
- 5 fresh sage leaves plus extra roughly chopped for garnishing
- 80 g onions quartered
- 30 g olive oil
- 150 g whole milk
- 100 g feta cheese roughly chopped
- 3 large eggs
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- Nutrition
- per 1 slice
- Calories
- 385 kcal / 1604 kJ
- Protein
- 11.1 g
- Fat
- 25.2 g
- Carbohydrates
- 26.5 g
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