Kale, Butternut Squash, And Pancetta Pie

Kale, Butternut Squash, And Pancetta Pie
14 Ingredients
  • 3 tablespoons olive oil
  • 1 (1-pound) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 ounces), finely chopped
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh sage
  • 1 1/2 pounds kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
  • 1/4 cup water
  • 7 tablespoons unsalted butter, melted
  • 8 (17- by 12-inch) phyllo sheets, thawed if frozen
  • 1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
  • Special equipment: a 9-inch round heavy nonstick springform pan
Nutrition
442
22% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

50% 32

Saturated

70% 14

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

10% 30

Carbs (net)

- 26

Fiber

18% 4

Sugars

- 4

Sugars, added

- 0

Protein

22% 11

Cholesterol

18% 55

Sodium

23% 541

Calcium

25% 246

Magnesium

15% 65

Potassium

13% 612

Iron

14% 3

Zinc

10% 1

Phosphorus

27% 191

Vitamin A

87% 785

Vitamin C

78% 70

Thiamin (B1)

28% 0

Riboflavin (B2)

17% 0

Niacin (B3)

21% 3

Vitamin B6

29% 0

Folate equivalent (total)

31% 124

Folate (food)

- 94

Folic acid

- 18

Vitamin B12

10% 0

Vitamin D

2% 0

Vitamin E

23% 3

Vitamin K

269% 323
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