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Ingredientes
- all-butter pie pastry of your choice (enough to to make 1 double-crust 10-Inch pie)
- 3/4 pound peeled butternut squash (cut into 3/4-inch dice)
- 2 carrots sliced into ½-inch rounds)
- 2 tablespoon olive oil
- salt and pepper (as needed)
- 3 clove garlic (peeled)
- ¼ cup loosely packed, finely grated Parmesan cheese
- 3 tablespoon lightly toasted pine nuts
- 2 tablespoon freshly squeezed lemon juice
- 1 pinch cayenne pepper
- 3 ounce taleggio cheese (cut into twelve ¼ oz slices) or more to taste
- egg yolk mixed with 1 teaspoon water (as egg wash)
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 479g | |
| Calories 564 | |
| Calories from Fat 356 | 63% |
| Total Fat 40.99g | 51% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 1548mg | 44% |
| Total Carbs 51.83g | 14% |
| Dietary Fiber 9.9g | 33% |
| Sugars 12.99g | 9% |
| Protein 7.2g | 12% |
