A perfect example of how the best ingredients speak for themselves! An Autumn treat that satisfies each and every palatable desire. The phyllo crust flakes away, delicately revealing the pie’s inner beauty. The delicata: sweet and happy as can be, with a velvet yellow finish leaving you on the edge. The kale and caramelized onions lend an earthy, wholesome balance. The grated romano cheese joins the fall harvest in one delectable, complete bite.
You can play with this recipe. Try spinach, ricotta, and roasted peppers! Try kale, potatoes and spicy chorizo. Don’t be shy. Let your inner beauty shine!
- 1 delicata squash, or double for a bigger pie!
- 1 tablespoon butter
- 1 small onion, sliced
- 2 cups shredded kale or double for a bigger pie!
- 4 sheets of whole wheat phyllo dough, or 6 for a bigger pie!
- light olive oil for brushing
- 1 cup grated Romano cheese, or Parmesan
- salt & pepper
- Kale chips:
- Kale - Your remaining leaves of kale, or 1/2 bunch, leaves torn from stems
- Olive oil - Light olive oil
- Sea salt - Sea Salt
- Preheat oven to 385.
- Slice the delicata in two and put each half in one inch of water in a baking dish, face down. Bake at 350 for about 30 minutes, or until the skins are browned and caving in. If you have a microwave, cook for 10 minutes, or until caving. When finished, pull out of the oven and allow to cool.
- Meanwhile, melt the butter in a pan and saute the onion. Add the kale, salt and pepper, and continue to cook until kale is fully wilted and cooked.
- When the squash is cooled, peel back the skin, or scoop the squash out into a small bowl. Mash the squash. Taste it! Mmmmm.
- Now it's time to being arranging your phyllo. Brush a baking dish (9 in. pie or 9x9 sq.) with olive oil. Layer one sheet of phyllo over the dish, so that half the sheet is in the dish and half is out. Brush the entire sheet with olive oil. Repeat with one more sheet. Line your fourth sheet in the same way, but on the opposite side. Brush and repeat with the 4th sheet.
- Now, begin layer your ingredients. I put the kale and onions down first. Then I folded over two sheets of phyllo from opposite sides, brushing each surface with olive oil. Then, I poured a layer of cheese on top of the phyllo and layered the squash. I folded the remaining layers over the top, brushing each surface with olive oil. I sprinkled a handful of Romano on top.
- Bake for 45 minutes. While the pie is baking, you can make your Kale Chips (recipe below).
- Lower the oven to 325. Dry each individual leaf of kale as painstakingly as you can - this will ensure a crisp, flaky crunch, and not a soggy, chewy leaf. Toss on a baking sheet with olive oil, until well coated, but not drenched. Sprinkle with sea salt. Bake for 35 minutes. Keep a close eye, as they tend to burn quickly and when you least expect it. Cool and gobble.
Most phyllo sheets come frozen. Defrost about half an hour before you start cooking.