5 C. peeled and diced butternut squash (about 1/2 pound)
salt and ground pepper
6 T olive oil
1 yellow onion, diced
2 C fresh leafy greens, stemmed and finely chopped
2 cloves garlic, minced, plus 1 clove peeled and smashed
2 C cooked chickpeas (or 1 15 oz. can chickpeas, drained and rinsed
1 cup walnuts, pulsed in a food processor until finely ground
5 anchovy fillets, minced (Not included by Diana)
1 1/2 C Vegetable or chicken stock
1/2 C bread crumbs
1 C fresh flat-parsley leaves
Zest of lemon
Preheat oven to 400.
Toss the squash with salt and pepper and 3 T of olive oil. Arrange it in a single layer on a baking sheet and roast until the squash is very soft, about 50 minutes. Stir occasionally. Let the squash cool and puree it in a food processor until smooth. Season with salt and set aside.
Heat a large saute pan over medium-high heat and add 2 T olive oil. Add the onion and saute until soft. Add the greens and cook for 2 minutes. Stir in the minced garlic, chickpeas, walnuts and anchovies. Add the stock and bring to a boil. Decrease the heat and simmer, uncovered, for 15 minutes.
Transfer the chickpea mixture to a 10-inch round glass baking dish, and spread the squash puree evenly over the top. Sprinkle the bread crumbs over the squash in a thin layer, then drizzle with the 1 remaining tablespoon of olive oil. Bake until the bread crumbs are lightly browned, 20-25 minutes.
To make a gremolata, combine the parsley, zest, and smashed garlic clove in a food processor and grind to a course meal. Set aside in a small dish. Serve the pie in slices with the gremolata scattered on top.