Preheat the oven to 400°F/200°C.
Place all the prepared vegetables except the spinach in a large bowl. Drizzle with olive oil and garlic powder. Toss to coat. Line 2 baking sheets with parchment. Place the cut butternut squash onto one of the baking sheets. Arrange the rest of the vegetables onto the other pan making sure that they do not overlap allowing them to roast evenly. Use an additional pan if required. Season with salt and pepper. Bake for 15-20 minutes, turning the vegetables over after 10 minutes and continue to roast until soft and tender. Remove and let cool. Reserve butternut squash rings for garnish.
Place tin foil around the bottom of the spring form pan and set on top of a clean baking pan. This helps to seal the pan and prevent any leakage. Brush the bottom and side of the pan with olive oil then dust with 2 tablespoons (10g) of Parmesan. Begin by laying the butternut squash onto the bottom of the springform pan. Overlap the squash strips to ensure that the bottom of the pan is completely covered, press down gently. Scatter ¼ cup (56g) grated mozzarella over top to hold the base together. Next lay in the cauliflower, top with ¼ cup (56g) mozzarella followed by the broccoli and ¼ cup (56g) mozzarella. Lay the onion rounds on top and sprinkle with 2 tablespoons (10g) Parmesan and ¼ cup (56g) mozzarella. Lay the sweet potato on top overlapping to ensure that the onions are completely covered. Scatter with some ¼ cup (56g) mozzarella. Cover the top with fresh spinach leaves and sprinkle with 2 tablespoons (10g) Parmesan. Finish by covering the top with the remaining butternut squash strips and remaining Parmesan and mozzarella cheese.
Cover with tin foil and bake in for 20 minutes. Remove tin foil and bake uncovered for 10 more minutes. Remove from the oven and place onto a wire rack to cool before slicing. This allows the torte to set and make slicing much easier. Use a sharp knife around the inside of the pan before releasing the latch to ensure vegetables do not stick to the side. Garnish the top with the butternut squash rings.
Serve immediately.
Chef’s note: Use leftover roasted vegetables as a side or tossed into an arugula based salad.
Preheat the oven to 400°F/200°C.
Place all the prepared vegetables except the spinach in a large bowl. Drizzle with olive oil and garlic powder. Toss to coat. Line 2 baking sheets with parchment. Place the cut butternut squash onto one of the baking sheets. Arrange the rest of the vegetables onto the other pan making sure that they do not overlap allowing them to roast evenly. Use an additional pan if required. Season with salt and pepper. Bake for 15-20 minutes, turning the vegetables over after 10 minutes and continue to roast until soft and tender. Remove and let cool. Reserve butternut squash rings for garnish.
Place tin foil around the bottom of the spring form pan and set on top of a clean baking pan. This helps to seal the pan and prevent any leakage. Brush the bottom and side of the pan with olive oil then dust with 2 tablespoons (10g) of Parmesan. Begin by laying the butternut squash onto the bottom of the springform pan. Overlap the squash strips to ensure that the bottom of the pan is completely covered, press down gently. Scatter ¼ cup (56g) grated mozzarella over top to hold the base together. Next lay in the cauliflower, top with ¼ cup (56g) mozzarella followed by the broccoli and ¼ cup (56g) mozzarella. Lay the onion rounds on top and sprinkle with 2 tablespoons (10g) Parmesan and ¼ cup (56g) mozzarella. Lay the sweet potato on top overlapping to ensure that the onions are completely covered. Scatter with some ¼ cup (56g) mozzarella. Cover the top with fresh spinach leaves and sprinkle with 2 tablespoons (10g) Parmesan. Finish by covering the top with the remaining butternut squash strips and remaining Parmesan and mozzarella cheese.
Cover with tin foil and bake in for 20 minutes. Remove tin foil and bake uncovered for 10 more minutes. Remove from the oven and place onto a wire rack to cool before slicing. This allows the torte to set and make slicing much easier. Use a sharp knife around the inside of the pan before releasing the latch to ensure vegetables do not stick to the side. Garnish the top with the butternut squash rings.
Serve immediately.
Chef’s note: Use leftover roasted vegetables as a side or tossed into an arugula based salad.
