Vegetarian Baklava

I am a vegetarian and I love to cook. I think of recipes as culinary guidelines. Sometimes, you need to go on a gastronomical adventure! I was needing something comforting on this cold, winter night. This is the Yin, darker and more introverted time of year. I went to the market yesterday and found some delicious, nutritious kale and an acorn squash. I considered stuffing it with kale and white beans, which is pretty good. However, I had some phyllo dough leftover in the freezer from the baklava I made for the holidays. I settled on making a vegetable baklava. Thaw phyllo dough and keep wrapped in refrigerator until ready to use. 1 bunch kale 1/2 bunch carrots (about 5) 1/2 bunch celery (about 5) 6 small- medium new potatoes 1 white or yellow onion quartered 1/2 red onion 2 green onions (white + tops) 2 clove garlic (fresh is best) 4 cremini mushrooms about 1/4 stick of butter 2 Tbsp panko, Italian or regular breadcrumbs 1 1/2 cup 2 % milk 1/3 cup sour cream 1/2 cup sherry 1 Tbsp flour olive oil (for greasing the baking dish) and a drizzle for sauteing and roasting salt pepper dill (fresh or dried) seasoning salt (your favorite brand) thyme garlic salt 1 bunch of kale, blanched and shocked in cold water. Set aside. 1/2 bunch of celery and 1/2 bunch of celery (washed and dried) cut into 2 inch long strips. New potatoes cut into inch cubes Toss the celery, carrots and potatoes with a 1/2 teaspoon of olive oil, layer them on a baking sheet and roast turning often at 375 Peel and cube and acorn squash; Roast it in a separate glass baking dish until soft and slightly caramelized (about 25 minutes) When the carrots, celery and potatoes have been roasting about 10 minutes, add a quartered onion and toss. After the onion has begun to soften (about 5 minutes) add 1 Tbsp. of dill, seasoning salt, pepper, thyme, garlic salt, and any other complimentary seasonings that you have on hand. When the vegetables are roasted- you'll know because they will be browned and caramelized (about 25 minutes), toss them together with breadcrumbs and a teaspoon of softened butter and set aside. While the vegetables are roasting, saute (over medium heat) 2 green onions- chopped, 1/2 a red onion- diced, and 2 cloves of garlic for 5 minutes in a drizzle of olive oil. Add 4 sliced cremini mushrooms. Add seasonings after 5 minutes: seasoning salt, pepper, dill, thyme, paprika- I use about 1/4 tsp. of salt and 1/2-1 tsp of everything else. After the mushrooms are soft and shrink a little, turn down heat a smidge and add 1 tsp. of butter and sprinkle about 1 Tbsp. of flour. Let the flour brown, and stir often. Whisk in 1/2 cup of sherry, 1 1/2 cups of 2% milk and 1/ cup sour cream. Add the kale (that has already been blanched and shocked) back into the sour cream sauce. Let cool. Grease a deep baking dish. Have a Tbsp of butter melted in a small bowl and a brush handy. Begin to layer the phyllo dough in the bottom of the baking dish, butter lightly each layer, until you have 3 layers. Put about 1/4 of the squash/ potato/ celery/ carrot mix after every 3rd layer as well as the kale/ sherry/ sour cream sauce. Continue to layer phyllo dough, lightly brushing each layer with butter, and after every 3 layers put some of the vegetable mix until you end up with phyllo dough brushed with butter. Bake at 350 for 30-45 minutes. The top layer will be golden brown.