KALE AND BUTTERNUT SQUASH PIE
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
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).
KALE, BUTTERNUT SQUASH, AND PANCETTA PIE
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
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).
SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE
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
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.
TURKEY HAND PIES WITH BUTTERNUT SQUASH AND KALE
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
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.
BUTTERNUT SQUASH AND KALE SOUP
The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.
Provided by Marlena
Categories Greens
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
- Otherwise, just dump all ingredients except salt and pepper in a pot.
- Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
- Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.
Nutrition Facts : Calories 38.4, Fat 0.1, Sodium 3.3, Carbohydrate 9.8, Fiber 1.6, Sugar 2.1, Protein 0.9
SKILLET CHICKEN POT PIE WITH BUTTERNUT SQUASH
Very flavorful and easy-to-make skillet chicken pot pie with butternut squash and kale, inspired by a Feb 2013 recipe in Bon Appetit magazine.
Provided by redsaidfred
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h30m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.
- Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes.
- Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes.
- Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat.
- Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes.
- Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent.
- Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 42.2 g, Cholesterol 60.3 mg, Fat 30.1 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 677.9 mg, Sugar 10.4 g
SAVORY BUTTERNUT SQUASH PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
BALSAMIC BUTTERNUT SQUASH WITH KALE
This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.
Provided by Danielle Walquist Lynch
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
- Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
- Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g
BUTTERNUT SQUASH AND KALE TORTE
Make and share this Butternut Squash and Kale Torte recipe from Food.com.
Provided by Bren in LR
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F. Oil a 9-inch springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
- Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
- Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.
- Serve with slices of crusty bread.
Nutrition Facts : Calories 300.7, Fat 16.7, SaturatedFat 8.9, Cholesterol 34.9, Sodium 476.6, Carbohydrate 24.4, Fiber 3.5, Sugar 4.7, Protein 15.5
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SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT …
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- Place a rack in lower third of oven; preheat to 400°. 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.
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