Butternut Squash and Kale Torte
This Butternut Squash and Kale Torte is delicious and brings me so much joy! The colors, the veggies, the cheese - it looks beautiful, tastes wonderful, and all you need to do is chop.
My mom started making this for us as a side dish at some point when I was in high school, I think in effort to be healthy. You may wonder how that could be when it involves a quarter cup of parm and six ounces of provolone, but I think to her, health meant balance. Even a plate of vegetables like this needed to have its complementing indulgence. And I love that: about this dish, and about life. We can nurture ourselves in whatever ways make us feel balanced and whole - even if it means thinking beyond other peoples’ rules and adding a few slices of cheese to your kale.
The most important part of this otherwise simple recipe is to follow the directions. (Yikes! Not my strong suit.)
Specifically, I highly suggest that you follow the instruction calling for the baking sheet under the spring pan. If you overlook this direction (::ehem::) the torte will drip and burn on the bottom of the oven, potentially setting off your fire alarm. (……..)
Otherwise, just try to choose fresh ingredients, do your best to make some even cuts, and layer away! I used a regular knife, but a mandolin would really be clutch here.
Tada!!! I think you can get away with this being either a main dish or a side. It would pair perfectly with some chicken sausage. Once it comes out of the oven, you’ll feel ready to submit your portfolio to Food Network. Move over Rachel Ray!!
“Not only is butternut squash a delicious ingredient in a meal, it also can make a delightful beverage. Wash down your torte with a butternut squash sidecar (recipe courtesy of Food Network).
https://www.foodnetwork.com/recipes/geoffrey-zakarian/butternut-squashed-sidecar-3537362#reviewsTop”
