Me (pre-kid): Let’s have a family calendar.

Me (now): Hahahahahha!

Butternut squash, kale, and goat cheese pie

(Adapted loosely from Bon Appétit)

For 6 appetizer-size, or 2 main-course-size

3 tbs olive oil
1 small onion (diced finely)
300 g butternut squash (cut to 1/2″-cubes)
1 tsp dried thyme
2 eggs
1/2 tsp salt
1 tsp pepper
1/2 bunch kale (thinly sliced)
Zest of 1 lemon
1 frozen puff-pastry sheet (thawed)
4 oz goat cheese (crumbled)

1. In a skillet, heat olive oil under medium heat.
2. Add onion, and cook until soften, about 6-8 minutes.
3. Add butternut squash, cook until slightly tender, about 15 minutes.
4. Mix in thyme and stir for another minute.
5. Let cool.
6. Preheat oven to 400F.
7. In a mixing bowl, slightly beat 2 eggs.
8. Add salt and pepper.
9. Add kale, lemon zest, and cooled onion-butternut squash mixture.
10. Line the skillet with parchment paper.
11. Layer puff-pastry sheet inside skillet.
12. Spoon kale-butternut squash mixture into puff pastry sheet.
13. Sprinkle with crumbled goat cheese.
14. Fold puff pastry edges over filling, leave center exposed.
15. Bake for 20-25 minutes
16. Serve directly from skillet, or let it cool for at least 15 minutes before transferring to serving dish.