'tis the season for comfort meals, eating dinner on the porch, and enjoying the brisk evenings. the other day my family enjoyed this fall pie, hope you do too!
-pre-heat the oven to 400 degrees
-dice 1 small yellow onion, 3 cloves of garlic, and 1 medium sized butternut squash
-cool the butternut squash layer and mix in 3/4 cup pecans and 5 leaves of sage, finely chopped
-toss vegetables with salt and 1 Tbsp of olive oil
-roast in the oven for about 30 minutes or until fully cooked
-wash and cut up into small pieces 1 bunch of kale grate 8 ounces of gruyere cheese
-in a medium sized bowl combine cheese, kale and 1/2 tsp salt
assembling the pie...
-using a pastry brush coat the bottom of a 9 x 13 casserole pan with olive oil
-carefully arrange a sheet of phyllo dough and using the brush, apply a coat of olive oil, repeat until you have layered 5 sheets
-carefully spoon a layer of the butternut squash mixture over the phyllo dough layer
-repeat the phyllo dough and olive oil layer (5 sheets of phyllo)
-spoon the Kale mixture over thy phyllo and repeat the phyllo sheet layer
-spoon the remaining butternut squash mixture over the phyllo dough
-put the final layer of phyllo. you can use whatever is left over. sprinkle with salt
-bake covered with foil at 350 degrees for 30 minutes
-remove foil and cook until browned, another 10-20 minutes
photo and recipe by kristen bach