Kale, Butternut Squash And Pancetta Pie

Ingredients

3 tablespoons olive oil
1 (1-pound) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
4 (1/8-inch-thick) slices pancetta (Italian unsmoked cured bacon; 3 1/2 ounces), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

The Exclusive Online Home Of Gourmet, The Magazine Of Good Living. Recipes, Popular Columns, Features Archive, Forums, And Subscriptions.

Gourmet Magazine

View Full Recipe