Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
It’s as if the recipe creators at Women’s Day magazine decide to create this recipe exclusively for me, knowing it would entice me by including several of my favorite ingredients in one dish. In truth, it missed a few of my favorites, but I made a few simple changes that made it a near perfect recipe in my book!
For one, I swapped out the yukon gold potato for a sweet potato. If you’ve read this blog for any length of time you know I have quite an obsession with the orange starch! Additionally, I used goat cheese instead of provolone…because goat cheese makes everything better.
I had a log of goat cheese in my refrigerator begging to be used in a new recipe. Including it in this torte turned out to be a wonderful solution for some of the cheese–I loved how the creamy cheese paired with the bite of the kale and the chew of the squash and potatoes. I made this torte when my husband was away on business and secretly enjoyed the fact that I didn’t have to share it with anyone…you know a meal is good when you wake up looking forward to your leftovers for dinner.
I suggest you give this recipe a try. The original also called for a tomato in the layers which I bought but didn’t use because my pan got too full. The layers sunk a bit when baking so I probably could have added it but it was delicious as is. Serve with crusty bread, as Women’s Day recommended, for a main meal or as a vegetable side dish with a protein like some roasted chicken.
- 1 tbsp olive oil, plus more for the pan
- ½ small butternut squash (about 1 lb), thinly siced
- 1 medium red onion, thinly sliced
- 1 small bunch of kale, thick stems discarded and leaves cut into 1-inch pieces
- kosher salt and pepper
- 1 medium sweet potato, thinly sliced
- 2-4 oz. goat cheese
- ¼ cup grated Parmesan
- Heat oven to 425F. Grease a 9-inch springform pan. Arrange half of the butternut squash in the bottom of the pan, covering as completely as possible.
- Top with half of the onion, separating the rings. Add half of the kale, drizzling with ½ tbsp olive oil and season with ¼ tsp salt. Top with the sweet potato slices and the goat cheese.
- Top cheese with remaining kale and drizzle with ½ tbsp olive oil plus ¼ tsp each salt and pepper. Top with remaining onion followed by the squash. Sprinkle with the Parmesan.
- Cover with foil, place on a baking sheet, and bake covered for 20 minutes. Remove foil and bake for an additional 8-10 minutes, until vegetables are tender and the top begins to brown.