Recipe and photo by Emma Frisch
Delicata squash – 1 delicata squash
- Butter or Ghee – 1 tbs. for sauteing + 3 tbs. melted for brushing
- Onion – 1 small onion, sliced
- Kale – 2 cups shredded kale
- Whole wheat phyllo dough – 4 sheets of whole wheat phyllo dough, or 6 for a bigger pie.
- Romano cheese or Parmesan – 1 cup grated Romano cheese, or Parmesan
- Salt and Pepper – to taste
Most phyllo sheets come frozen. Defrost about half an hour before you start cooking.
- 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. When finished, pull out of the oven and allow to cool.
- Meanwhile, melt the 1 Tbs. ghee 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 9×9 sq.) with melted ghee. 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 melted ghee. 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 melted ghee. 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 melted ghee. I sprinkled a handful of Romano on top.
- Bake at 385 for 35-45 minutes.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
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