Butternut Squash & Kale Caesar Salad

Yes I love butternut squash, and I think fall is becoming my favorite time of the year. This salad is also great served for a luncheon or dinner with grilled prawns or chicken breast.

Butternut Kale Caesar Salad

Butternut Squash 1 lb peeled and cubed butternut squash
olive oil
Salt and ground black pepper
4 cups cubed ciabatta or focaccia bread
2 tbsp olive oil
Salt and ground black pepper
1/2 cup extra-virgin olive oil
3 cloves garlic
3 anchovy fillets
2 egg yolks
1 tsp Worcestershire sauce
1 tsp Tabasco
Juice of 1 lemon
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/2 cup grated Parmesan, divided
2 heads romaine lettuce, chopped 1 small package kale
pumpkin seeds

Butternut Heat oven to 400 * Coat a baking sheet with cooking spray.
In a medium bowl, combine squash with oil, tossing to coat. Season lightly with salt and pepper. Roast for 15 to 20 minutes.
Meanwhile, place bread cubes in the same bowl, then drizzle with olive oil and toss to coat evenly. Season lightly with salt, pepper. Toast until brown and crispy.
Dressing: In a blender, combine egg yolks, garlic, anchovies, lemon juice, Dijon, pepper, Worcestershire, tabasco and 3 tbs of the Parmesan. Blend until smooth. Slowly incorporate the olive oil.
Salad Layer romaine, kale, butternut squash, croutons & pumpkin seed either in large serving bowl or individual plates. Sprinkle with parmesan & drizzle with dressing.