Butternut Squash And Kale Torte Recipes

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BUTTERNUT SQUASH AND KALE TORTE



Butternut Squash and Kale Torte image

Make and share this Butternut Squash and Kale Torte recipe from Food.com.

Provided by Bren in LR

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil, plus more for the pan
1/2 small butternut squash, thinly sliced (about 1 pound)
1 medium red onion, thinly sliced
1 small bunch kale, thick stems discarded and leaves cut into 1 inch pieces
kosher salt and pepper
1 medium yukon gold potato, thinly sliced (about 6 ounces)
6 ounces thinly sliced provolone cheese
1 plum tomato, thinly sliced
1/4 cup grated parmesan cheese (1 oz)

Steps:

  • Heat oven to 425 degrees F. Oil a 9-inch springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
  • Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
  • Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.
  • Serve with slices of crusty bread.

Nutrition Facts : Calories 300.7, Fat 16.7, SaturatedFat 8.9, Cholesterol 34.9, Sodium 476.6, Carbohydrate 24.4, Fiber 3.5, Sugar 4.7, Protein 15.5

BUTTERNUT SQUASH AND KALE TORTE



Butternut Squash and Kale Torte image

Make and share this Butternut Squash and Kale Torte recipe from Food.com.

Provided by Chris Reynolds

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil, plus more for pan
1/2 small butternut squash, thinly sliced (about 1 lb)
1 medium red onion, thinly sliced
1 small bunch kale, thick stems discarded and leaves cut into 1-inch pieces
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 medium yukon gold potato, thinly sliced
6 ounces provolone cheese, thinly sliced
1 plum tomato, thinly sliced
1/4 cup grated parmesan cheese (1 oz)
crusty bread, for serving, if desired

Steps:

  • Heat oven to 425°F Oil a 9" springform pan. Arrange half the butternut squash in the bottom of the pan in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil, and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
  • Top with remaining kale, drizzle with remaining oil, and season with remaining salt and pepper. Top with the remaining onion, tomatoes, and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
  • Cover with foil, place on baking sheet and bake for 20 minutes. Remove the foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

Nutrition Facts : Calories 150.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 17.4, Sodium 383.6, Carbohydrate 12.3, Fiber 1.8, Sugar 2.3, Protein 7.8

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