There’s a never ending list of fall foods that I plan on cooking this season. I’m pretty sure that if I didn’t have work at the bakery to create some of my seasonal favorites– sweet potato pecan, chai, and apple cider macarons are in the works– I’d have upturned my kitchen at home with how much I cook. I have yet to share some of my favorite apple recipes from the week (I went apple picking and have been feasting on fruit for the week), but I have to share this one, while the squash is available.

This recipe was adapted from a pumpkin and blue cheese quiche from Closet Cooking, but finding and roasting fresh pumpkin was a step too far for me, so I substituted my favorite squash and a more mild brie cheese. One tip: don’t feel reserved about the spices. I added almost a tablespoon of nutmeg, and it was glorious.

Preheat the oven to 350. Slice the butternut squash in half and carve out the seeds. Place open-side down in a metal baking pan and add an inch of water on the bottom. Bake for about 30 minutes, until a knife can gently puncture the skin.

While the squash cooks, melt the butter in a saucepan over medium-high heat and add the onions. Cook for five minutes, until the onions are just translucent but not browning. Add the sugar and cook for another 5-8 minutes, stirring occasionally, until brown and sticky.

 Peel the squash and dice roughly. In a large bowl, add the squash, onions, kale, eggs, milk, mozzarella and spices, and set aside. Preheat the oven to 350 degrees.

In a pie dish or spring form pan, begin to create a crust by layering phyllo dough. Oil the bottom of the dish first, and then add one layer of phyllo. Brush the top with olive oil using a pastry brush and add another sheet of dough. Then add sheets of dough one by one around the edges, letting them hang off the top sides, brushing each one with oil. Repeat, using about a dozen sheets in total. Don’t worry about cracks or breaking sheets, since the layers will cover any broken spots.

Pour the egg mixture into the crust. Top with salt and pepper, fresh sage, and chunks of brie. Flip any phyllo dough hanging off the edge of the pan over the top and brush with oil.

Bake for 30 minutes at 350 degrees. If the crust hasn’t started browning, increase the temperature to broiling (500 degrees) for an additional five minutes.