January 2, 2014

Squash and Kale Torte

My friend Brynne passed this recipe on to me last fall and it originally came from a magazine called Woman's Day of all places. It's another good dish to have in your repertoire as a use for butternut squash. There are lots of great flavors and textures to temper the squash (which I still have a lot of in my basement and I don't particularly love roasted or mashed all on its own but appreciate it much more as part of a larger dish), and it's easy to put together once the veggies are washed and sliced. Crispy, cheesy edges make a big pile of vegetables really satisfying.  

Willem enjoying a favorite kitchen activity at the time while I assembled the torte

Squash and Kale Torte
from Woman's Day

1 T+ olive oil
1/2 a small butternut squash (~1 lb.), thinly sliced
1 medium red onion, thinly sliced
1 small bunch of kale, ribbed and leaves cut into 1-in. pieces (you'll have to press to make all the kale fit, but it cooks down a lot)
salt and pepper
1 medium Yukon gold potato, thinly sliced
6 oz. thinly sliced provolone cheese
1 plum tomato, thinly sliced
1/4 C grated Parmesan
crusty bread to accompany

Heat oven to 425. Oil a 9-inch springform pan. Arrange half the squash in pan in concentric circles.

Top with:
1/2 the onion, separating the rings
1/2 the kale
drizzles of oil
1/4 t salt
1/2 the provolone

remaining kale
drizzles of oil
1/4 t each salt and pepper
remaining onions, tomato, provolone
remaining squash
sprinkle with Parmesan

Cover with foil, place on baking sheet, and bake 20 minutes. Remove foil and bake until vegetables are tender and top is starting to brown, 8 to 10 minutes more. Slice into wide, pie-shaped pieces. 

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