Butternut Squash And Kale Torte Food

BUTTERNUT SQUASH AND KALE TORTE

Butternut Squash and Kale Torte image

Make and share this Butternut Squash and Kale Torte recipe from Food.com.

Provided by Bren in LR

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, plus more for the pan
1/2 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
1/4 cup grated parmesan cheese (1 oz)

Steps:

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.
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.
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.
Serve with slices of crusty bread.

Nutrition Facts : Calories 300.7, Fat 16.7, SaturatedFat 8.9, Cholesterol 34.9, Sodium 476.6, Carbohydrate 24.4, Fiber 3.5, Sugar 4.7, Protein 15.5

BUTTERNUT SQUASH AND KALE GRATIN

Butternut Squash and Kale Gratin image

This butternut squash and kale gratin is packed with layers of flavor. It's simple to throw together and versatile because you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds of this decadent side! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 pound bacon strips, cut into 1/2-in. pieces
2 medium leek (white portion only), chopped
1 butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups chopped baby kale
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups grated Parmesan cheese
1 pint heavy whipping cream

Steps:

Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings and cook until tender, 3-4 minutes. , Stir together squash and kale; transfer to a lightly greased 13-x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil. , Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes.

Nutrition Facts : Calories 466 calories, Fat 37g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 782mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.

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