Kale and Butternut Squash Torte

A cheesy layered torte full of squash, sweet potato, and kale. Serves 4. I used the whole squash and all the kale, but kept the same amount of the rest of the ingredients. I also subbed in the leek for the onion which was very nice.


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 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


Heat oven to 425F. Grease a 9-inch springform pan. (If you don't have a springform pan just be sure that you greased up really well!) 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.

(Recipe from honestcooking.com)