Real Recipes From Real Home Cooks ®

kale and butternut squash pie

(1 rating)
Recipe by
Susan McGreevy
Port Jeff Station, NY

This is a great fall recipe and a tasty addition to your Thanksgiving table.

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For kale and butternut squash pie

  • 1 md
    butternut squash
  • salt, to taste
  • black pepper, to taste
  • olive oil
  • 3 md
    onions, roughly chopped
  • 2 - 3
    leeks, cleaned and chopped
  • 1 bunch
    fresh kale, chopped with ribs removed (3 - 4 cups)
  • 1 c
    unsalted butter, melted
  • 1 pkg
    phyllo dough, defrosted
  • shredded Parmesan cheese, to taste

How To Make kale and butternut squash pie

  • 1
    Preheat oven to 425 degrees F. Peel, seed, and cube butternut squash.
  • 2
    Mix with olive oil, salt, and pepper.
  • 3
    Roast in the oven for 30 - 45 minutes until the cubes are fork-tender. Flip the squash at least one time while roasting.
  • 4
    While the squash is roasting, slowly caramelize the onions and leeks on medium-low in a heavy-bottomed pan with a little bit of olive oil. Season with salt and pepper.
  • 5
    Meanwhile, bring a pot of salted water to boil. Add kale and cook for 3-4 minutes.
  • 6
    Drain the blanched kale on paper towels for a few minutes.
  • 7
    Add kale to the caramelized onions and leeks. Salt and pepper again to taste.
  • 8
    Place a round of parchment paper on the bottom of a 9-inch springform pan. Brush the paper and pan with melted butter.
  • 9
    Unroll the defrosted phyllo and cover the stack with plastic wrap and a dampened kitchen towel. Keep the phyllo covered as you're working to keep it from drying out.
  • 10
    Working quickly, gently fit 1 phyllo sheet into the springform pan so that she sheet overhangs a lot. Brush the entire sheet including the overhang with melted butter.
  • 11
    Rotate the pan slightly. Lay another phyllo sheet over the edge of the previous sheet, overhang it, and brush it with melted butter. Repeat with 5 more sheets, rotating the pan each time so the sheets cover the entire rim. When the rim of the springform pan and the inside of the pan is covered with the phyllo sheets, it is ready to fill.
  • 12
    Sprinkly phyllo with a generous handful of Parmesan cheese.
  • 13
    Layer half of the kale and onion mixture over the cheese.
  • 14
    Layer half of the cubed butternut squash.
  • 15
    Repeat the layers - Parmesan cheese, kale/onions, cubed butternut, and top with a final layer of Parmesan cheese.
  • 16
    Put the remaining sheet of phyllo on a work surface. Brush with melted butter.
  • 17
    Fold the sheet of phyllo in half crosswise and brush with butter again.
  • 18
    Fold the sheet of phyllo, again, to a quarter sheet and brush with butter one more time.
  • 19
    Place the phyllo quarter sheet on the middle of the pie.
  • 20
    Take the phyllo dough that's overhanging and gently fold it over the filling and the quarter sheet towards the center to enclose the pie. Brush the entire top of the pie with melted butter.
  • 21
    Bake for 20 - 25 minutes until the pie is golden brown with a crispy, flaky crust.
  • 22
    Cool the pie in a pan on a rack for 5 minutes.
  • 23
    Remove the side of the pan. Transfer to a platter. Cut into wedges (leave the bottom of the pan under the pie). Serve warm.

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