Description
A cheesy layered torte full of squash, sweet potato, and kale
Ingredients
Scale
- 1 tbsp olive oil, plus more for the pan
- 1/2 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
- 1/4 cup grated Parmesan
Instructions
- 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 1/2 tbsp olive oil and season with 1/4 tsp salt. Top with the sweet potato slices and the goat cheese.
- Top cheese with remaining kale and drizzle with 1/2 tbsp olive oil plus 1/4 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.
Notes
adapted from Women’s Day Magazine
- Prep Time: 30 mins
- Cook Time: 30 mins