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 pounds 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 ounces finely grated Parmigiano-Reggiano (1/2 cup)

• Special equipment: a 9-inch round heavy nonstick springform pan

Description

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