Butternut Squash and Kale Torte Recipe

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Butternut Squash and Kale Torte
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Ingredients:

Directions:

  1. Heat oven to 425°F Oil a 9 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 remaining oil, and season with remaining 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 the foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.76 Kcal (564 kJ)
Calories from fat 75.59 Kcal
% Daily Value*
Total Fat 8.4g 13%
Cholesterol 17.42mg 6%
Sodium 382.22mg 16%
Potassium 253.85mg 5%
Total Carbs 8.64g 3%
Sugars 1.93g 8%
Dietary Fiber 1.43g 6%
Protein 7.43g 15%
Vitamin C 12.9mg 21%
Vitamin A 0.6mg 19%
Iron 0.8mg 5%
Calcium 226.2mg 23%
Amount Per 100 g
Calories 138.9 Kcal (582 kJ)
Calories from fat 77.91 Kcal
% Daily Value*
Total Fat 8.66g 13%
Cholesterol 17.96mg 6%
Sodium 393.95mg 16%
Potassium 261.64mg 5%
Total Carbs 8.9g 3%
Sugars 1.99g 8%
Dietary Fiber 1.47g 6%
Protein 7.66g 15%
Vitamin C 13.3mg 21%
Vitamin A 0.6mg 19%
Iron 0.8mg 5%
Calcium 233.1mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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