Butternut Squash, Sausage & Miso Phyllo Pie

Instructions

• I recommend not adding salt throughout the different steps of the recipe and waiting until you’ve added the miso paste in step 7 (since it’s salty) before adjusting if needed.
• Preheat the oven to 375°F. Place 3 ½ cups of butternut squash cubes (½ inch, about 1 small squash) on a baking sheet and drizzle with 2 tbsp olive oil.
• Bake for 10 minutes — the squash should still be slightly firm.
• Heat 1 tbsp olive oil in a large skillet over medium heat. Add 400 g mild Italian sausage meat and cook for 4 to 5 minutes, until nicely browned.
• Add 1 chopped yellow onion, 2 to 3 minced garlic cloves, and a pinch of red pepper flakes. Cook for about 3 minutes, stirring often.
• Add 2 cups chopped kale and cook for 2 minutes, until wilted. Add the partially roasted squash and stir to combine.
• In a small bowl, whisk together 3 tbsp white miso paste and ½ cup 15% cooking cream. Pour this mixture into the skillet, stir to coat everything well, then remove from the heat. Let cool for about 5 minutes.
• Brush an oven-safe skillet (or pie dish, about 10-12 inches wide) with 1 tbsp melted butter. Lay down 2 sheets of phyllo pastry at the bottom.
• Spread half of the sausage mixture over the phyllo and sprinkle with ¼ cup shredded mozzarella. Top with 2 more sheets of phyllo, then repeat with the remaining filling and ¼ cup mozzarella.
• Fold the edges of the phyllo toward the center to create a crust. Crumple a few extra phyllo sheets (about 6 sheets) and place them on top to fully cover the pie.
• Brush with 2 to 3 tbsp melted butter and sprinkle with black sesame seeds.
• Bake at 350°F for 35 to 45 minutes, or until the pie is golden brown and crispy.