Serves 6 as an entrée
3 tblsp EVOO 500 g butternut squash in pieces(3.5 cups)
¾ tsp Sea salt ½ tsp cracked black pepper
1 medium onion minced 4 slices Pancetta chopped fine
3 cloves garlic minced 2 tsp fresh chopped sage leaves
750 g Kale, destemmed ¼ cup water
and chopped 7 tblsp unsalted butter, melted
8 sheets of thawed Phyllo dough ½ cup finely grated Parmignon-Reggiano
1 tsp. finely grated nutmeg
Put oven rack in middle position and pre-heat oven to 190 C/375 F.
Par boil butternut for 5 minutes, drain and set aside. Heat 2 tblsp EVOO in skillet and saute butternut with a ¼ tsp sea salt and ¼ tsp cracked black pepper. Stir and toss until butternut is brown and soft. Remove from pan and allow to cool.
To the same skillet add the remaining EVOO and reduce heat slightly. Add the pancetta, onions, garlic, sage, remaining salt and pepper and saute stirring occasionally for about 7 minutes. Add the kale and then the water, stir and cover with lid and cook until kale is just softened. Stir from time to time. When volume reduced , about 6 minutes cooking time, remove from heat and cool uncovered.
Brush spring form pan with EVOO. Unroll Phyllo dough and cover with clean damp dish towel. Work quickly by gently lifting 1 sheet at a time and gently pressing into pan with leaves hanging over the edge of pan. Brush generously with melted butter. Do this five more times rotating pan so that leaves do not align evenly.
Spread half the kale mixture on the bottom. Sprinkle over ½ of the grated nutmeg. Combine the grated cheese with the butternut and then spread over the kale. Cover with the remaining kale and sprinkle the rest of the nutmeg. Take one more sheet of Phyllo, fold in half and place on top of kale, buttering the top. Now gently fold back the leaves of the overhanging Phyllo leaves and brush with butter once more. Bake for 20 to 25 minutes until golden brown. Remove and cool on wire rack for 5 minutes before removing from pan. Cut in wedges to serve.