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Butternut Squash & Pancetta Pie
Recipe Type: Main Dish
Author: Nancy Rouch CSA member
Special equipment: a 9-inch round heavy nonstick springform pan
  • 3 1/2 cups butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 1 medium onion, finely chopped
  • 4 (1/8-inch-thick) slices pancetta* -Italian unsmoked cured bacon, chop finley
  • 3 tablespoons Driftless Sunflower oil
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh sage
  • 16 cups kale, stems and center ribs discarded and leaves coarsely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 7 tablespoons unsalted butter, melted
  • 8 (17- by 12-inch) phyllo sheets, thawed if frozen
  • 1/2 cup finely grated Parmigiano-Reggiano
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat
  3. Sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper
  4. Stir frequently, until browned and just beginning to soften, about 5 minutes.
  5. Transfer toa plate and spread in 1 layer to cool.
  6. Add remaining tablespoon oil to skillet and reduce heat to moderate heat.
  7. Cook onion, pancetta, garlic, sage, and remaining 1/2t salt and 1/4t pepper 7 minutes
  8. Stir in kale and water and cook, covered, until kale is just tender, about 6 minutes.
  9. Skillet will be full, but volume will reduce as vegetables steam.
  10. Cool, uncovered, to room temperature.
  11. Brush springform pan with some of butter.
  12. Unroll phyllo dough and coverstack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan
  13. Let ends overhanging and brush with butter (including overhang).
  14. Rotate pan slightly and top with another sheet (sheets should not align)
  15. Brush with butter
  16. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
  17. Spread half of kale mixture in phyllo shell.
  18. Gently stir together squash and cheese in a bowl and spread evenly over kale.
  19. Top with remaining kale.
  20. Put remaining sheet of phyllo on a work surface and brush with butter.
  21. Fold in half crosswise and butter again.
  22. Fold again (to quarter) and brush with butter, then lay over center of filling.
  23. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose.
  24. Brush top with butter and bake until deep golden brown, 20 to 25 minutes.
  25. Cool pie in pan on a rack 5 minutes.
  26. Remove side of pan and transfer to a platter.
  27. Cut into wedges (leave bottom of pan under pie).