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Active Time
1 hr
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Total Time
1 1/2 hr
Ingredients
6 servings
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
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, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
Step 3
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
Step 4
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
Step 5
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
Step 6
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
*Available at specialty foods shops and many supermarkets.
How would you rate Kale, Butternut Squash, and Pancetta Pie?
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Reviews (32)
Back to TopIMHO, the result didn't justify the work that went into it.
ebazazi5620
Higganum, CT
2/5/2018
I made this without the pancetta, being vegetarian, but it turned out quite yummy. Also used some crumbled feta mixed with the kale. Quick (if you can prep the veggies ahead of time) and yummy.
Anonymous
Denmark
1/18/2013
I was sadly disappointed how this turned out for me. I didn't exactly follow the instructions. The changes I made, I thought were slight. Not sure where everything went wrong, but it did. I made the following substitutions: acorn squash, shallots, and bacon. The pie turned out rather bland and flavorless. Not sure if I will attempt this recipie again.
skippy6869
Menomonee Falls, WI
11/13/2011
I roasted the squash after sauteeing until it became quite soft, then mashed with the cheese and a Tbs of cream. I also made this in a quiche pan with a regular pastry crust--top and bottom--because I couldn't find phyllo dough. Otherwise I made this as directed, and I thought it was really tasty. I would make this again with more squash, since once mashed it is small in volume. It didn't really need a top crust--I ended up not eating it all--but with the phyllo I probably would have wanted the top.
Anonymous
Los Angeles, CA
10/11/2011
I am a bad reviewer in that I adopted many of the changes previous reviewers recommended on the first time I made it. But, THANK YOU! So, after sauteeing the squash as told, I simply put it on a baking sheet in the oven during pre-heating to allow for greater tenderness. When ready to assemble I mashed the squash to a lumpy consistency, which spread nicely. I also substituted pine nute for the pancetta for our vegetarian guests oz for oz. Lastly, I only used 2 tbl. butter instead of 7 when cooking onions, kale, etc. and then spreayed the phyllo with a butter spray. It turned out feeling like a light but perfectly early autumn meal! We can't wait to make it again.
Anonymous
Waco, TX
9/28/2011
写,这道菜收益率一个平庸的馅饼。的squash is definitely not cooked enough in the "as written" recipe. Next time, I may even mash the squash before assembling the pie. Better squash consistency would make the pie significantly tastier. Otherwise, it seems like a pretty good recipe. I might make it again, with the modification suggested. Also, chopped nuts would be tasty here too.
kmwann
Annapolis, MD
9/12/2011
烤松子是一个伟大的替代pancetta if you are vegetarian (or don't have Pancetta). A great dish to impress as it looks beautiful.
JDiz
3/4/2011
Made the pie pretty much according to recipe. It was very good, but not fantastic, as I had hoped. I would make this again, but I would change it up a bit. I would roast the squash in the oven for a much longer time. I added more garlic than called for...but it still needed something....a more flavorful cheese perhaps. My husband really liked it and it was beautiful to look at and serve.
HamptonFoodie
Hampton, VA
1/23/2011
I made this without the pancetta to bring as a veggie main course to two Thanksgiving meals. It was a hit even with non-veggie lovers.
Anonymous
New Haven
11/25/2010
This recipe is the bomb. I like a little bit more pancetta than called for and I also tried making it with chorizo, which changed the character a lot but was quite good as well. This recipe is a keeper.
Psycosmo
11/20/2010
I have made this several times and it is always good. However last night I substituted 4 oz. bacon for the pancetta and used puff pastry crust instead of the filo and it tasted great.
merryca
Santa Cruz, CA
4/7/2010
This one's filed under my OMG-good recipes! The only change I made (and only because I have to count calories) is that I put only a top crust of phyllo on, plus used just a light spray of olive oil instead of all the butter. Worked perfectly, and tastes magnificent!
terryd1960
Southern Connecticut
3/22/2010
This recipe is great, and produces a gorgeous product! I made it exactly as written, and the results were beautiful. It's very satisfying to eat, and feels very healthy.
accmplce
Oshawa, ON
10/4/2009
This one was a hit. IT was a bit of work, but it can be the entire meal. And so healthful! Phyllo dough makes everything so simple.
Anonymous
Toronto
4/28/2009
You can buy washed coarsely chopped kale and peeled and cubed butternut squash in BJ's...so I did not spend the time prepping...actually start to finish was 20 minutes...I also used butter spray on the phyllo which I doubled....great meal...my husband (and best critic) loved it.
Anonymous
Biscayne Park, Florida
3/19/2009