This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Ingredients:
1 tablespoon olive oil, plus more for the pan 1/2 small butternut squash (about 1 pound), thinly sliced 1 medium red onion, thinly sliced 1 small bunch collards, thick stems discarded and leaves cut into 1/2-inch pieces Kosher salt and pepper 1 medium Yukon gold potato (about 6 oz), thinly sliced 6 ounce(s) thinly sliced provolone cheese (from the deli counter) 1 plum tomato, thinly sliced 1/4 cup grated Parmesan (1 oz) Crusty bread, for serving
Preparation:
Heat oven to 425 degrees. Oil a 9-in. 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 collards, drizzle with half the oil and season with 1/4 teaspoon salt. Top with the potatoes and half the provolone cheese.
Top with remaining collards, drizzle with the remaining oil and season with 1/4 teaspoon each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.