INGREDIENTS
1/2
Butternut squash (about 1 pound), small
1 tsp
Lemon, zest
2
Red onions, medium
1 1/2 tsp
Thyme
1
bunch Tuscan kale
2
Eggs, large
1
Kosher salt
1/2 tsp
Red pepper flakes
3 tbsp
Olive oil
8 oz
Phyllo pastry, frozen
4 oz
Goat cheese or feta, fresh
3 oz
Parmesan, grated