Butternut Squash Phyllo Pie with Pancetta & Harvest Greens

Butternut Squash Pyllo

Ingredients

3 T extra-virgin olive oil
1/2 c butter, melted
4 c butternut squash, peeled, seeded, & cut into 1/2” pieces
1 T Kosher salt
1 t freshly ground black pepper
1 lg yellow onion, diced
4 slices (1/4 lb) pancetta, diced
2 T fresh garlic, minced
1 T fresh sage, finely chopped
1 bunch ea red chard & green kale leaves, chopped (discard rib & stems)
10 phyllo sheets, thawed
1/2 c fresh Parmesan cheese, grated

Steps

Preheat oven to 400°.

Oil a deep 9” casserole dish. Heat 2 T oil in lg nonstick skillet over med-high heat. Sauté squash 6 min with half of salt & pepper until browned. Remove & cool.

Add 1 T oil, onion & pancetta to pan. Cook 5 min. Add garlic, remaining salt & pepper, & sage. Cook 2 min. Add greens & water. Cook 5-6 min until tender. Cool & drain.

Unroll phyllo & cover with damp towel. Layer a phyllo sheet into casserole, overhanging edge, brush with butter. Layer in all but one of the phyllo sheets similarly, turning casserole 1/3 turn each time. Put in half the greens, top with squash, cheese, & remaining greens.

Butter last phyllo sheet. Fold in half, butter, fold again.

Place in center & fold phyllo edges over, buttering well. Bake 30 min until deep golden brown.