Squash, Sweet Potato, and Ricotta Pie

makes 8 servings

Ingredients

1 small butternut squash (about 4 cups), peeled, deseeded, and cut into 1/2” pieces
6 tbsp olive oil, divided
2 sweet potatoes (about 3 cups), peeled and cut into 1/2” pieces
1 1/2 tsps berbere seasoning
3/4 tsp salt, divided
3/4 tsp salt, divided
1 tsp curry powder
1 leek, rinsed, chopped into 1/4” slices
4 cups lacinato kale, roughly chopped
2 garlic cloves, minced
1 cup ricotta cheese
1/2 cup pine nuts
1 1/2 cups Parmesan cheese, finely shredded
1 egg

Crust Ingredients

3 cups flour
1/2 cup coarse polenta
1 tsp salt
1 cup butter, cold
10 tbsps water

Directions

Preheat oven to 400 degrees. Line two baking sheets with tin foil. Lightly grease.

In a medium bowl, mix the butternut squash, 2 tbsps
olive oil, 1 1/2 tsp berbere, 1/4 tsp salt, and 1/4 tsp pepper. Place on a baking sheet. Bake for 25 minutes, turning at 15 minutes.

In a medium bowl, mix the sweet potatoes, 2 tbsps olive oil, 1 tsp curry powder, 1/4 tsp salt, and 1/4 tsp pepper. Place on a baking sheet. Bake for 15 minutes, turning at 10 minutes.

To make the crust: In a food processor, pulse the flour, polenta, and salt until combined. Add the cold butter and pulse until the mixture comes together - should resemble breadcrumbs. Add the cold water 1 tbsp at a time. Pulse

after each addition. Repeat until crust starts to stick together. You may need more or less water. Keep an eye on the consistency of the crust.

On a lightly floured surface, knead the dough until it comes together. Wrap and place in the refrigerator for at least 20 minutes.

In a large skillet over medium heat, add 2 tbsps of olive oil. Add in leeks and cook 2-3 minutes or until they start to soften. Add in kale, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Stir gently until the kale just starts to wilt. Remove from heat and cool.

In a medium bowl, mix the ricotta and kale mixture. Set aside.

In another medium bowl, combine the squash and sweet potatoes. Set aside.

Grease a 10” springform pan. On a lightly floured surface, roll out 2/3 of dough large enough to line the base and sides of the springform pan. Start adding the filling in layers. Add the squash/sweet potato mixture. Gently spread the ricotta mixture over the squash/sweet potato mixture. Add the layer of pine nuts and sprinkle with the Parmesan cheese.

Roll out the remaining dough large enough to cover the top of the pie. Push the edges together to seal. Score the middle of the pie, and brush the top of the pie with the beaten egg.

Bake for 45 minutes at 400 degrees, or until crust is golden.