butternut squash + kale torte

    butternut squash + kale torte

    Butternut squash + kale torte can be an attractive and healthy addition to your buffet. The colorful layered wedges are packed with flavor too. Using a mandolin to slice up the vegetables for this recipe will accelerate your preparation time. I put mine on its thickest setting. To tackle slicing the butternut squash, I use a peeler to remove the tough outside skin. Slice off the top and bottom and cut in half lengthwise. Remove the seeds and your are ready to slice it in rounds. —Recipe adapted from Woman’s Day Kitchen, November 6th 2014.

    Print Recipe
    Serves: 8 Cooking Time: 55 minutes

    Ingredients

    • 1 tablespoon olive oil, plus more for the pan
    • 1 butternut squash (about 2 pounds), thinly sliced into half rounds
    • ½ medium red onion, thinly sliced
    • 1 small bunch kale, thick stems discarded and leaves cut in thin strips (about 8 leaves)
    • ½ teaspoon kosher salt, divided
    • ½ teaspoon pepper, divided
    • 1 medium yukon gold potato, thinly sliced
    • 6 ounces provolone cheese, thinly sliced
    • 1 plum tomato, thinly sliced
    • ¼ cup parmesan cheese (about 1 ounce), grated

    Instructions

    1

    Preheat oven to 425° and oil a 9” spring form pan.

    2

    Arrange half the butternut squash in the bottom of the pan, in concentric circles.

    3

    Top with half the onion, separating the rings, then half the kale, drizzle with half the oil, and season ¼ teaspoon each salt and pepper.

    4

    Top with the potatoes and half the cheese, then the remaining kale, drizzle with the remains of the oil and season with ¼ teaspoon each salt and pepper.

    5

    Top with the remaining onions, tomatoes and provolone. Gently press down to pack the kale so there is room for final layer. Arrange the remaining squash on top and sprinkle with the parmesan cheese.

    6

    Cover with foil, place on baking sheet and bake for 35 minutes.

    7

    Remove foil and bake until vegetables are tender, and the top is beginning to brown, 15-20 minutes more.

    8

    All to set for 10 minutes. Cut into wedges with a serrated knife. Serve warm.