Kale, Butternut Squash and Pancetta Pie: 2000s Recipes + Menus : gourmet.com

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 lb 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 oz finely grated Parmigiano-Reggiano (1/2 cup)