Cast Iron Butternut Squash Pot Pie
Smoked Bacon, Swiss Chard Ravioli, and Goat Cheese
1 9 inch cast iron skillet
1 large butternut squash
6 strips bacon
1 bunch swiss chard
4 ounces aged goat cheese
2 roasted chicken thighs
8 sheets phyllo dough
Method:
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 puree 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 non stick spray and place half of the butternut mixture in skillet, evenly spreading the sides as well as the bottom.
Place chard with contents in center and cover with the butternut puree.
Top with phyllo dough and roast in oven 20 minutes at 350 or until dough is brown and flaky.
Chef John Brand 