Butternut Squash and Kale Torte

Ingredients

1 tbsp. olive oil
½ small butternut squash (about 1 lb)
1 medium red onion
1 small bunch kale
Kosher salt and pepper
6 oz. proscuitto
1 plum tomato
¼ c. almond mozzarella-style cheese

Use a mandolin to thinly slice squash and onion.

Directions

Heat oven to 425°F.

Oil a 9-in. springform pan.

Arrange prosciutto in the bottom of the pan. In concentric circles, layer in one quarter the butternut squash, then onion, and top with one quarter the kale and another layer of prosciutto. Drizzle the layer with one quarter the oil and sprinkle with a pinch each of salt and pepper (⅛ tsp).

Build the other three layers.  Top with squash layer and sprinkle with cheese.

Cover with foil and place on baking sheet, bake for 20 minutes.

Remove foil and bake until veggies are tender and top is beginning to brown (roughly 10 minutes).