Lunch: Butternut Squash and Kale Torte

Recipe by Woman's Day Kitchen This is how vegetarian fare should taste; layered like lasagna with flavorful vegetables and nutty cheese. If the torte feels too fancy, prepare it casserole-style in a baking dish and serve by scooping out portions.

This recipe includes superfoods such as:

Kale

Health benefits of Butternut Squash and Kale Torte

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 tbsp. olive oil
1/2 small butternut squash (about 1 lb)
1 medium red onion
1 small bunch kale
Kosher salt and pepper
1 medium Yukon gold potato (about 6 oz)
6 oz. thinly sliced provolone cheese (from the deli counter)
1 plum tomato
1/4 c. grated Parmesan (1 oz)
Crusty bread, for serving

Instructions

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.
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.