Sustainable Stuffed Winter Squash

Serves 4

1 (about 4 lbs.) winter squash (pumpkin, kabocha, calabaza, or buttercup), top and seeds removed
2½ tablespoons olive oil
1½ teaspoons salt
1 cup chopped fennel
4 garlic cloves, minced
2 cups chopped kale
¼ cup coconut milk
¼ cup nutritional yeast
¾ cup dairy-free feta, chopped
¼ cup fresh dill, chopped
¼ teaspoon black pepper
3 frozen phyllo pastry sheets, thawed

1. Preheat oven to 400°F. Place squash, cut side up, on a large baking sheet, brush inside with ½ tablespoon of olive oil, and sprinkle with ½ teaspoon salt. Cover opening with aluminum foil and roast for 20-30 minutes. Remove, clean, and recycle foil; and flip squash opening-side down for another 20-30 minutes, until tender.

2. While roasting the squash, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add fennel and garlic; cook, stirring frequently, about 4 minutes. Add kale and wilt, continuing to stir, another 3-4 minutes. Remove from heat.

3. Reduce oven temperature to 350°F. Add coconut milk to the squash and scrape the walls with a spoon to loosen the flesh and combine with the coconut milk.

4. Mix together nutritional yeast, dairy-free feta, dill, 1 teaspoon salt, and pepper until combined, then stir in the kale mixture. Spoon into the squash, and mix with the flesh.

5. Crumple each phyllo sheet and place inside the squash over the filling. Bake for 20 minutes until the dough is golden and crispy. Allow to cool 10 minutes and serve.