105 minutes
A heartwarming savory pie filled with butternut squash, kale, herbs, and cheese, perfect for any gathering or a comforting family dinner.
tablespoons
White Onion, chopped
cups
Butternut Squash, cubed
cups
Kale, shredded
cups
Sage, roughly chopped
tablespoons
Thyme, roughly chopped
tablespoons
Garlic, minced
cloves
pinches
Puff Pastry, rolled out
0 oz
Provolone Cheese, cubed
cups
Pecorino Romano Cheese, grated
tablespoons
Egg, beaten
each
1. Sauté Onions
Warm up the extra-virgin olive oil in a skillet over medium heat, then sauté the chopped onions with a pinch of salt and pepper until translucent and tender, about 5-7 minutes. Transfer to a large bowl.
2. Combine Squash and Greens
To the bowl with the onions, add the cubed butternut squash, shredded kale, roughly chopped sage and thyme, minced garlic cloves, and a pinch of red-pepper flakes. Toss to coat well.
3. Prepare Puff Pastry
Preheat the oven to 350 degrees Fahrenheit. Roll out the puff pastry to fit a 12-inch diameter pie pan evenly.
4. Assemble the Pie
Place one pastry layer at the bottom of a 10-inch pie pan. Add the squash and onion mixture, then sprinkle with cubed provolone and grated Pecorino Romano. Top with the second pastry layer and crimp the edges to seal.
5. Bake and Finish
Brush the top pastry layer with a beaten egg and bake for about 60 minutes, or until the pastry is puffed and golden. Let the pie rest for 10-15 minutes before serving.
Roast the butternut squash to caramelize the sugars and concentrate flavors, giving the filling a richer, deeper taste.
Partially bake the crust with pie weights before adding the filling to prevent a soggy bottom.
Use savory elements like caramelized onions, sautéed mushrooms, or Parmesan cheese to balance the squash's sweetness. A balsamic reduction can also enhance complexity.
Incorporate aromatics like garlic, shallots, or herbs such as sage or nutmeg into the filling for added depth.
Opt for a homemade crust, like pâte brisée or whole-wheat pastry, for better flavor and texture.
Comments (0)