Potato and Squash Casserole Torte

By • January 27, 2014 0 Comments

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Author Notes: I bought beautiful Delicato squash because you can eat the rind when it's cooked! Potatoes and tomatoes on the counter were begging to be included in this creamy and warm casserole.Lauren Vaught

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Serves 4-6 people

For the Casserole

  • 2-3 handfuls kale, de-stemmed
  • 2 cups organic pumpkin puree
  • 1-2 tablespoons nutritional yeast
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Spike no-salt seasoning
  • 1 large baking potato
  • 1 large Delicato squash or any thin skinned squash
  • 1 can no-salt fire roasted tomatoes
  • 2 plum tomatoes
  • 1 large sweet onion, sliced into rings
  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9x6 casserole dish
  3. Cut open squash and remove seeds. Cut squash into half-moon slices, 1/2" thick.
  4. Cook onions in non-stick pan on med. high heat, adding water to keep from sticking. Add balsamic vinegar and continue cooking until onions are soft and caramelized.
  5. Layer the bottom of casserole dish with half of the sliced potatoes first.
  6. Second layer is half of the cooked onions.
  7. Third layer is half of the squash rings.
  8. Fourth layer is a small handful of the chopped kale and cover with 1 Tbls. nutritional yeast; then sprinkle your other seasoning on top.
  9. Fifth layer are ½ of your sliced tomatoes and 1 cup of the canned fire roasted tomatoes, with juice.
  10. Repeat the layers again, starting with the potatoes.
  11. When finished layering, spread the pumpkin puree on the top and pour the remaining can of tomatoes with juice over the whole casserole.
  12. Sprinkle with another Tbls. nutritional yeast and more seasoning to your taste.
  13. Cover with foil and bake for 40 minutes. (see note) Remove foil and bake for another 10-15 minutes, until bubbly and brown.
  14. After casserole is done baking, remove from oven and let sit for 10-15 minutes before cutting into it.

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