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).
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.
PANCETTA AND BUTTERNUT SQUASH PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
- Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
- Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
- Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
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
PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.
Provided by Melissa Clark
Categories dinner, easy, one pot, pastas, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
- Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
- In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
- Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
A recipe invented by Melissa Clark for her husband the day before he ran the New York City marathon. This is a real pretty and healthful dish for those interested in loading up on carbs before a race, or just eating well. Great as a one-dish meal for vegetarians. Modified a bit for my tastes. You might want to steam the kale instead of boil it, as I heard it removes some bitterness. From a November issue of the New York Times.
Provided by Kumquat the Cats fr
Categories Low Cholesterol
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel sqash, halve it lengthwise and scoop out seeds. Dice into 1-inch pieces, toss with about 1 tablespoon olive oil and generously season with salt and pepper. Place on baking sheet in even layer with space between them. Roast, stirring once or twice, until golden brown and tender, about 30 minutes.
- Meanwhile, bring large pot of salted water to a boil. Drop kale into boiling water and cook for 45 seconds. Use tongs or a slotted spoon to transfer to ice water. Bring water back to a boil, adding more if necessary so there is enough to cook pasta.
- Drain kale well and wrap in a paper towels and squeeze thoroughly to remove excess moisture. Roughly chop leaves. When water returns to a boil, add pasta and cook according to package directions.
- In a food processor or blender, pulse together kale, nuts, garlic, salt and lemon zest until smooth and salt has dissolved. With motor running, slowly drizzle in remaining oil until fully incorporated. Add more salt and lemon juice, if necessary.
- Drain pasta and reserve a little cooking water. Toss pasta with kale pesto and some pasta cooking water. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
BUTTERNUT, KALE AND CASHEW SQUARES
Butternut squash and kale are two of my favorite fall vegetables. Combined with cashews and feta in a puff pastry, it makes me think this could be a fall version of spanakopita! This could be served for brunch or lunch, or as a dinner entree. You also can make the pieces smaller and serve it as an appetizer. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon. In same skillet, saute shallot until tender. Add squash, 3/4 teaspoon thyme and nutmeg; cook, covered, until squash is almost tender, about 5 minutes. Combine squash mixture with bacon. Add kale, feta cheese and 1/4 cup cashews; mix well., Unfold 1 sheet of puff pastry on a parchment-lined baking sheet; roll out into a 10-in. square. Spoon squash mixture evenly over pastry sheet to within 3/4 in. of edges. Whisk egg and water; brush edges of pastry. Unfold remaining pastry sheet; roll out into a 10-in. square. Place on top of squash mixture. Press edges of pastries together with a fork to seal. Brush top with egg mixture., Cut slits in top. Bake until pastry is puffed and golden brown, 15-20 minutes, rotating halfway through to ensure even browning. Sprinkle with remaining cashews and thyme. Cool on a wire rack 5 minutes before cutting into squares.
Nutrition Facts : Calories 403 calories, Fat 24g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 394mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
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