Ingredients
- 3 medium Russet potatoes, peeled and sliced thinly lengthwise
- 3 cups diced butternut squash
- Olive oil
- 1 clove garlic, grated or minced
- 3 cups finely chopped kale
- 1 15 oz. container whole milk ricotta cheese
- 1 egg
- ½ teaspoon garlic powder
- Salt
- Cracked black pepper
- Pinch of red pepper flakes
- 1 5 oz. container shaved Italian cheese blend
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