- 1 large butternut squash
- salt and pepper, for seasoning
- oil olive, for seasoning
- 1 bunch Swiss chard
- 6 strips bacon, diced
- 2 roasted chicken thighs, shredded
- 4 ounces aged goat cheese
- 8 sheets filo dough
- 1 nine-inch cast-iron skillet
Cut butternut squash in half and scoop out seeds. Place on aluminum foil, season with salt, pepper, and olive oil. Roast 1 hour at 350 degrees or until fork tender. Peel skin off squash and purée in blender or food processor.
Blanch Swiss chard in boiling salted water and chill in ice water. Remove stems. Dice bacon and cook until crispy. Shred chicken meat with fingers and mix with crumbled goat cheese and bacon. Lay flat leaves of Swiss chard and center chicken mixture and roll into large pocket or ravioli.
Spray bottom of skillet with nonstick spray and place half of the butternut purée in skillet, evenly spreading the sides as well as the bottom. Place chard with contents in center and cover with the remaining butternut purée. Top with filo dough and roast in oven 20 minutes at 350 or until dough is brown and flaky.