Lunch: Corsican Greens Pie with Butternut Squash and Three Cheeses

Recipe by Yotam Ottolenghi You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

This recipe includes superfoods such as:

Kale, Lemon, Spinach, Nuts

Health benefits of Corsican Greens Pie with Butternut Squash and Three Cheeses

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

12 ounces all-butter puff pastry, thawed if frozen
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling
1/2 small red onion, thinly sliced (about 3/4 cup)
3 celery stalks with leaves, thinly sliced (about 3/4 cup)
1 bunch Swiss chard (about 8 ounces) or mix of other greens like kale, beet tops, turnip tops, or spinach, stemmed, leaves coarsely chopped, and stalks sliced 1/2-inch thick
Salt
Freshly ground black pepper
2 garlic cloves, peeled and thinly sliced
2 teaspoons chopped sage
2 tablespoons torn mint leaves
2 tablespoons chopped Italian parsley
1/2 cup crumbled feta
1/2 cup finely grated Pecorino
2 tablespoons pine nuts, lightly toasted
Grated zest of 1 lemon
6 tablespoons fresh ricotta, divided
12 wide, long ribbons of peeled butternut squash
1 egg, lightly beaten

Instructions

Preheat oven to 425 °F. Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle. Place on a baking sheet lined with parchment paper. Refrigerate until ready to use.
a large sauté pan over medium-high heat, heat 2 tablespoons oil. Add onion, celery, chard stems, 1/4 teaspoon salt, and a hearty grind of black pepper and cook until softened, about 5 minutes. Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more. Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 3 tablespoons of the ricotta. Set aside to cool, about 10 minutes.
Toss the squash ribbons (if using) with remaining 1 teaspoon oil. Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border. Dollop remaining ricotta on the vegetable mixture and top with squash ribbons. Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart. Brush pastry with beaten egg and refrigerate for 10 minutes.
Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes. Remove from oven and drizzle with a bit of olive oil. Cut into wedges and serve warm or at room temperature.