Butternut Squash and Kale Torte

Be the first to review
Recipe by Bren in LR

A pretty vegetarian dish. From Womens Day magazine Nov 2011.

Ingredients Nutrition

  • 1 tablespoon olive oil, plus more for the pan
  • 12 small butternut squash, thinly sliced (about 1 pound)
  • 1 medium red onion, thinly sliced
  • 1 small bunch kale, thick stems discarded and leaves cut into 1 inch pieces
  • kosher salt and pepper
  • 1 medium yukon gold potato, thinly sliced (about 6 ounces)
  • 6 ounces thinly sliced provolone cheese
  • 1 plum tomato, thinly sliced
  • 14 cup grated parmesan cheese (1 oz)


  1. Heat oven to 425 degrees F. Oil a 9-inch 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.
  4. Serve with slices of crusty bread.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a