My parents recently took a drive through Rhode Island, and were stunned to see the effects of Hurricane Sandy. There are so many tragic stories related to this storm. They saw homes which were flooded, and a landscape redefined by sand which was moved with the power of the wind. But less than a mile from the beach, farmers were harvesting a large quantity of butternut squash. So they bought a bushel, which turned out to be 13 butternut squash totaling 40-45 lbs. That’s a lot of local produce!
The first butternut squash recipe to share is this Butternut Squash and Kale Torte. With squash, potatoes, kale, red onion, and tomato, this dish is packed with vegetables, and I loved them all. There’s also both Provolone and Parmesan cheese. The dish is a series of beautiful layers, and the camera does not do this justice. The recipe does take a bit of time with all the peeling and slicing, and required about 15 extra minutes in the oven, but the end result is totally worth it.