Dinner

Butternut Squash and Kale Torte is for Dinner.

Butternut Squash and Kale Torte takes 15 minutes to prepare.

Butternut Squash and Kale Torte takes 45 minutes to cook.

Butternut Squash and Kale Torte makes 4 servings.

The ingredients for Butternut Squash and Kale Torte are:

?1 Tbsp olive oil, plus more for the pan
?1/2 small butternut squash (about 1 lb), thinly sliced
?1 medium red onion, thinly sliced
?1 small bunch kale, thick stems discarded and leaves cut into 1-in. pieces
?Kosher salt and pepper
?1 medium Yukon gold potato (about 6 oz), thinly sliced
?6 oz thinly sliced provolone cheese (from the deli counter)
?1 plum tomato, thinly sliced
?1/4 cup grated Parmesan (1 oz)
?Crusty bread, for serving

Here is how you make Butternut Squash and Kale Torte:

1.Heat oven to 425?F. Oil a 9-in. 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.2.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.3.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.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user TREEBW.

The nutritional information for Butternut Squash and Kale Torte is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.4

• Total Fat: 14.0 g
• Cholesterol: 34.3 mg
• Sodium: 532.7 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 8.8 g
• Protein: 19.4 g

The dietary needs meet for Butternut Squash and Kale Torte is Vegetarian