Kale Butternut Squash And Pancetta Pie Recipes

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KALE, BUTTERNUT SQUASH, AND PANCETTA PIE



Kale, Butternut Squash, and Pancetta Pie image

This savory pie is baked in a flaky phyllo pastry shell.

Categories     Leafy Green     Pork     Vegetable     Bake     Bacon     Kale     Butternut Squash     Fall     Healthy     Phyllo/Puff Pastry Dough     Gourmet     Dinner     Pie

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).

TURKEY HAND PIES WITH BUTTERNUT SQUASH AND KALE



Turkey Hand Pies with Butternut Squash and Kale image

The pot pie concept is transformed into hand pie form and filled with turkey, butternut squash, kale and walnuts.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
6 ounces frozen butternut squash chunks, thawed (about 1 1/2 cups)
2 teaspoons Chinese five-spice powder
8 ounces ground turkey
Kosher salt and freshly ground black pepper
6 ounces frozen kale, thawed and drained (about 2 cups)
1/3 cup chopped walnuts
One 14-ounce package refrigerated pie dough
1 large egg
1/2 cup sour cream
Juice of 1 lemon
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Heat the oil in a large skillet over medium heat. Add the butternut squash and five-spice powder and cook until the squash is hot, about 2 minutes. Add the turkey, 1 teaspoon salt and a couple turns of pepper. Cook, stirring, until the turkey begins to brown, about 4 minutes. Stir in the kale and cook until heated through, about 5 minutes. Remove from the heat and stir in the walnuts. Season with salt and pepper. Spread out on a rimmed baking sheet to cool.
  • Unroll both sheets of the pie dough on a work surface. Cut each piece of dough into fourths for a total of 8 pieces. Spoon a rounded 1/4 cup of the filling onto half of each piece of dough. Fold the dough over the filling and crimp with a fork to make triangular hand pies. Whisk the egg with 1 tablespoon water, then brush the egg wash onto the pies.
  • Put the pies at least 1 inch apart on the prepared baking sheet. Bake until the dough is lightly browned, 15 to 20 minutes.
  • Mix the sour cream, lemon juice, parsley and 1/4 teaspoon salt in a small bowl. Serve with the hand pies.

SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE



Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese image

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.

Provided by Anna Jones

Categories     Bon Appétit     Phyllo/Puff Pastry Dough     Butternut Squash     Thyme     Kale     Parmesan     Goat Cheese     Vegetarian     Dinner     Winter     Fall

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons chopped thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta, crumbled

Steps:

  • Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
  • Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
  • Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20-25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
  • Do Ahead
  • Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

KALE AND BUTTERNUT SQUASH PIE



Kale and Butternut Squash Pie image

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

Provided by Susan McGreevy @smcgreevy

Categories     Other Side Dishes

Number Of Ingredients 7

1 package(s) phyllo dough
1 bunch(es) fresh kale, chopped
1 - butternut squash, peeled, seeded and cubed
3 medium onions, roughly chopped
2-3 - leeks, cleaned and chopped
- parmesan cheese
1 - springform pan

Steps:

  • Peel, seed and cube butternut squash. Mix with olive oil and salt & pepper and roast in the oven at 425 degrees for 30-45 minutes until browned and softened.
  • Use cooking spray or olive oil in a heavy bottomed, deep frying pan. Add onions and leeks, S&P, and cook slowly to carmelize.
  • Meanwhile, bring a pot of salted water to boil. Add kale and cook 3-4 minutes. Add kale to onions and leeks after they are carmelized.
  • Heat oven to 425 degrees. Begin to Brush springform pan with some of butter (or butter substitute or Pam). 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. Sprinkle phyllo with a generous handful of parmesan cheese. Layer half of the kale and onion mixture over the cheese. Add half of the cubed butternut squash. Sprinkle with parmesan cheese. Layer remaining half of kale mixture and remaining cubed butternut squash.
  • 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. Basically cover the top with folded phyllo and 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).

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