Ingredients
Scale
- Delicata Squash Croutons
- 1 delicata squash, cleaned and diced into 1-inch cubes
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper, as needed
- 1/3 cup panko breadcrumbs
- 1/4 cup finely grated parmesan cheese
- 1 clove garlic, grated
- 2 tablespoons finely chopped fresh parsley or thyme
- 1/4 cup pine nuts or chopped walnuts
- Salad
- 1 large bunch kale, stemmed and finely chopped or shredded
- 1 small shallot, thinly sliced
- Juice of 1 lemon
- Kosher salt, as needed
- 1/4 cup shaved parmesan cheese
- Caesar dressing, as needed
Instructions
- Prep:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil for easy clean up and set aside. Gather and prep all ingredients according to the ingredient list.
- Prepare the squash:
- Place the cubed delicata squash on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and black pepper. Toss to combine and spread evenly.
- In a medium bowl, combine the breadcrumbs, parmesan, garlic, and fresh herbs. Drizzle over the remaining 1 tablespoon olive oil and toss well to coat, so the mixture clumps slightly. Sprinkle the parmesan mixture over the squash and press gently to adhere.
- Roast the squash croutons:
- Transfer to the oven and roast for 20-25 minutes, until the squash is tender and the parmesan crust is golden. During the last 3-4 minutes, add the pine nuts or walnuts to the pan to toast. Remove from oven and set aside.
- Massage the kale:
- Place the chopped kale in a large mixing bowl. Top with thinly sliced shallots and a good pinch of salt. Squeeze the lemon juice over. Massage the kale by hand, working the lemon and salt in, until the leaves are darker green and wilted.
- Assembly:
- Add the roasted squash croutons, toasted nuts, and shaved parmesan to the massaged kale. Drizzle Caesar dressing over top and toss well. Taste and adjust salt and pepper as needed. Serve immediately.
- Cook Time: PT25M