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.
Whether or not you win, 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.
One Year Ago: Shredded Brussels Sprouts with Bacon and Walnuts
Two Years Ago: Rosemary Bread
Butternut Squash and Kale Torte
adapted from Women's Day November 2011
-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
1. 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.
2. 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.
3. 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.
4. 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.