Kale, Butternut Squash, and Pancetta Pie

Kale, Butternut Squash, and Pancetta Pie
Photo by Romulo Yanes

Ingredients

  • ¼ cup water
  • 1 9-inch round heavy nonstick springform pan
  • 2 teaspoons fresh sage
  • 7 tablespoons unsalted butter
  • 1 medium onion
  • 3 garlic cloves
  • 1 1-pound piece butternut squash
  • + 7 more ingredients
    • ½ teaspoon black pepper
    • 3 tablespoons olive oil
    • 1 ½ pounds kale
    • 8 17- by 12-inch phyllo sheets
    • 4 slices pancetta (Italian unsmoked cured bacon)
    • ¾ teaspoon salt
    • 1 ounce finely grated Parmigiano-Reggiano

Put oven rack in middle position and preheat oven to 425°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, abo...

View full recipe at Epicurious

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